天然食用色素的开发和应用研究进展  

Progress in the Development and Application of Natural Edible Pigment

作　　者：吴帅[1] 吴秋[1] 徐琳[1] 徐丽娟[1] 

机构地区：[1]齐鲁工业大学食品与生物工程学院,济南250353

出　　处：《山东食品发酵》2015年第4期35-38,共4页Shandong Food Ferment

摘　　要：随着人们生活水平的不断提高和科技的快速发展,合成色素的弊端不断展现,人们对天然食用色素更加青睐,市场需求不断增加。本文从天然食用色素的种类和提取方法角度,对其进行介绍概况。同时有重点介绍了几种常见的天然色素,探讨了当前天然食用色素开发利用中遇到的问题,并提出解决方案,以供生产研究工作者参考。With the rapid development of the continuous improvement of people＇s living standards and technology, we continue to show the shortcomings of synthetic pigments, people are prefer to the natural pigments, the market demanding is also increasing. From the perspective of edible species and extraction of pigment, introduce the natural pigment. At the same time introduce several common natural pigments, discussed the problems of the current development and utilization of natural pigments and propose solutions for the problems, providing a reference for the research workers.

关 键 词：天然色素 开发 应用 展望 

分 类 号：TS202.3[轻工技术与工程—食品科学]