玫瑰红色素稳定性的研究  

Study on the stability of red pigment from rose

作　　者：滕洁 刘元军 李德芳 

机构地区：[1]江苏省轻工业科学研究设计院,南京210017

出　　处：《江苏食品与发酵》2001年第2期15-17,共3页Jiangsu Food and Fermentation

摘　　要：考察了几种金属离子、防腐剂、常用食品添加剂对玫瑰红色素稳定性的影响。The stability of red pigment from rose was investigated in this paper. Some metallic ions, pre- servers and food additions was tested to find the effects on the stability of this red pigment. This research pro- vides scientific basis for the exploration and application of thic red pigment.

关 键 词：玫瑰红色素 稳定性 食品添加剂 影响因素 

分 类 号：TS202.3[轻工技术与工程—食品科学]