甜菜红色素精制、稳定化技术研究  

Study on the Technique of Refining and Stabilizing of Beet red

作　　者：赫崇岩[1] 王晖[1] 冯春生[1] 王丽[1] 王庆[1] 沈银保 

机构地区：[1]吉林省农业科学院天然色素研究开发中心,公主岭136100

出　　处：《中国食品添加剂》1998年第2期10-13,共4页China Food Additives

摘　　要：采用超滤—纳滤两次分离法，有效地对甜菜红色素分离、精制和浓缩，并应用于生产；产品质量达到国家标准（GB8271－87）和国际标准（FAO／WHO），研制的复合天然抗氧剂，明显提高了甜菜红对光、热的稳定性。By using a twice separation method of UF-NF, the beet red was separated,refined and concentrated efficiently. This technology has been applied in production and the quality of the product meets both the national standard GB 8271-87 and the international standard (FAO/WHO). In addition, a compound natural antioxidant which improves obviously the stability of the beet red to light and heat was investigated.

关 键 词：甜菜红 生产 超滤-纳滤 天然抗氧剂 稳定化技术 天然色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]