| 海红果红色素的理化性质 |
| |
| 引用本文： | 秦振平,郭延红,石雪萍,樊世科.海红果红色素的理化性质[J].化学研究与应用,2004,16(1):135-136. |
| |
| 作者姓名： | 秦振平 郭延红 石雪萍 樊世科 |
| |
| 作者单位： | 延安大学化工研究所,陕西省化学反应工程省级重点实验室,陕西,延安,716000 |
| |
| 摘 要： | 食用色素是食品添加剂的重要组成部分，应用广泛。许多合成色素有慢性毒性及致癌作用，天然色素的研究和开发日益引起人们的重视。海红果属蔷薇科属西府海棠(Malus-micro-malus Makino)类，为落叶乔木果树，在陕西、内蒙古、山西等地广泛种植。果实成熟时呈刺红色，
|
| 关 键 词： | 海红果 红色素 食用色素 食品添加剂 天然色素 理化性质 |
| 文章编号： | 1004-1656(2004)01-0135-02 |
| 修稿时间： | 2003年5月12日 |
Study on the Physicochemical Properties of the Natural Red Pigment in the Haihongguo Friut |
| |
| QIN Zheng-ping,GUO Yan-hong,SHI Xue-ping,FAN ShikeChemical Engineering,Yan'an University,Yan'an ,China..Study on the Physicochemical Properties of the Natural Red Pigment in the Haihongguo Friut[J].Chemical Research and Application,2004,16(1):135-136. |
| |
| Authors: | QIN Zheng-ping GUO Yan-hong SHI Xue-ping FAN ShikeChemical Engineering Yan'an University Yan'an China |
| |
| Institution: | QIN Zheng-ping,GUO Yan-hong,SHI Xue-ping,FAN ShikeChemical Engineering,Yan'an University,Yan'an 716000,China.) |
| |
| Abstract: | Factors influencing the stability of the red pigment extracting form Haihongguo fruit,a natural fruit,were investigated in this paper.The results showed that the pigment was stable in acid,under the light and heat condition.The food additions such as starch,carbohydrate,ascorbie acid,sucrose,glucose sodium benzoate ect.,have no bad influence on the color quality of the pigment,so did the reace element for human body such as K~+,Na~+,Ca~(2+),Zn~(2+),ect.,However the Fe~(3+),Sn~(2+),H_2O and Na_2SO_3,have redox reaction with the pigment and change its color.The exaction of red pigment in the Haihongguo Fruit may provide the new sources for the food addition. |
| |
| Keywords: | haihongguo fruit red pigment physicochemical properites |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
