食物天然色素的化学成分及其它  

Chemical Composition of Natural Pigments and Others

作　　者：郑民[1] 

机构地区：[1]江苏省扬州商务高等职业学校,江苏扬州225127

出　　处：《扬州大学烹饪学报》2008年第2期43-45,49,共4页Cuisine Journal of Yangzhou University

摘　　要：和谐多彩的食物能使人赏心悦目和刺激食欲。在人类食物的所有成分中,天然色素的涉及面比较广泛,主要有叶绿素、血红素、类胡萝卜素、花青素、黄酮类色素、红曲色素等,它们具有不同的化学成分和性质,因此必须采用科学合理的烹饪加工方法、储藏手段,保存其鲜艳的色彩和营养成分。Colorful food is eye-catching and agreeable for stimulating appetite. Various kinds of natural pigments are found in human food, such as chlorophyll, haemachrome, carotenoid, anthacyanin, flawnoid, curcumin, monascus and so on. The pigments mentioned above bear diverse chemical composition and properties. Therefore, scientific and reasonable cooking technologies and preserving means are to be adopted to retain the fresh color and nutrients.

关 键 词：食物 天然色素 化学成分 合理使用 

分 类 号：TS202.3[轻工技术与工程—食品科学]