红花黄色素稳定性研究  

Study on the Stability of Yellow Pigment from Carthamine

作　　者：吴冬青[1] 林敏[1] 王学文[1] 许莹堂[1] 张爱平[1] 史茂才[1] 陈桂花[1] 

机构地区：[1]河西学院化学系,甘肃张掖734000

出　　处：《河西学院学报》2003年第5期32-36,共5页Journal of Hexi University

摘　　要：对红花黄色素稳定性进行了研究。结果表明:红花黄色素对酸、热、氧化剂、一些食品添加剂、几种金属离子较稳定,但对强光、还原剂不太稳定。红花黄色素在食品工业中有一定的开发利用价值。In this paper the stabilities of yellow pigment from Carthamine were studied. The result showed that it has better stability to solutions of acid, heat, oxidizer, food additives and several kinds of metal ions; however, it has less stability to sunlight, reductant. It has value of exploitation and use in food industry

关 键 词：红花 黄色素 稳定性 食品工业 食品添加剂 还原剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ611.2[轻工技术与工程—食品科学与工程]