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| 食用天然色素密蒙黄稳定性分析研究 | |
| 引用本文： | 俞红,吴克枫,孙如一. 食用天然色素密蒙黄稳定性分析研究[J]. 广东微量元素科学, 2001, 8(1): 57-59 |
| 作者姓名： | 俞红 吴克枫 孙如一 |
| 作者单位： | 贵州省食品卫生研究所 |
| 摘 要： | 研究了食品中常见的几种金属离子Na^ 、Cu^2 、Al^3 、Fe^3 、Sn^2 和维生素C、苯甲酸等食品添加剂对食用天色色素密蒙黄稳定性的影响，并对色素的耐碱性和耐热性进行了探讨，结果表明其性能稳定。本研究为密蒙黄色素的开发应用提供了依据。 |
| 关 键 词： | 密蒙花 食用天然色素 稳定性 密蒙黄 金属离子 维生素C 苯甲酸 耐酸碱性 耐热性 |
| 文章编号： | 1006-446X(2001)01-0057-03 |
| 修稿时间： | 2000-11-18 |
Study on the Properties of Pigment from Buddleia officinalis |
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| YU Hong,WU Ke-feng,SUN Ru-yi. Study on the Properties of Pigment from Buddleia officinalis[J]. Trace Elements Science, 2001, 8(1): 57-59 | |
| Authors: | YU Hong WU Ke-feng SUN Ru-yi |
| Abstract: | The effect of several metal ion such as Na +, Cu 2+ , Al 3+ , Fe 3+ , Sn 2+ and food additives vitamin C, bene and formic acid on the stablity of pigment from Buddleia officinalis were evaluated The alkaili-resistant and heat-resistant properties were also studied The results showed that the pigment was stable to above factors This study provided the bases for the exploration and utilization of this valuable natural pigment |
| Keywords: | Buddleia officinalis ediable natural pigment stablity study |
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