当前位置: 首页 > 文章 > 桑椹红色素研究进展 西北农业学报 2004,13 (3) 169-172
Position: Home > Articles > Advance in Research of Mulberry Red Pigment Acta Agriculturae Boreali-occidentalis Sinica 2004,13 (3) 169-172

桑椹红色素研究进展

作  者:
王琳;岳田利
单  位:
西北农林科技大学食品科学与工程学院;塔里木农垦大学植物科技学院
关键词:
桑椹红色素;结构及理化性质;提取工艺;应用
摘  要:
从桑椹中提取的天然红色素是一种安全、无毒的食用色素。分析了桑椹红色素的提取工艺,阐述了该色素的结构组成、理化性质及酸、碱、光、热、氧化剂、还原剂、金属离子、食品添加剂等对桑椹红色素稳定性的影响,为进一步开发利用该色素提供理论依据。
译  名:
Advance in Research of Mulberry Red Pigment
作  者:
WANG Lin~1 and YUE Tian-li~2 (1. Institute of Plant Science and Technology of Tarim Agriculture Reclamation University, Alar Xinjiang 843300,China;2. College of Food Science and Engineering, Northwest Sci-Tech University of Agriculture and Forestry, Yangling Shanxi 712100,China)
关键词:
Mulberry red pigment;Formation and physic-chemical property;Extract technology;Applications
摘  要:
Mulberry natural pigment is a sort of edible pigment which is secure and nonpoisonous. The research analyzed extract technology in the product of the red pigment, and summarized situation of mulberry pigment in aspects of formation、physic-chemical property, and the effect of several factor such as acid 、base、lights、heat、oxydant、reductant、metal ion、food additive etc. on stability of the pigment. Ofering the theory base for development and applications of mulberry red pigment.

相似文章

计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊