食品科学 ›› 2001, Vol. 22 ›› Issue (10): 59-61.
• 工艺技术 • 上一篇 下一篇
迪莉拜尔·苏里坦
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DI Li-Bai-尔·Su-Li-Tan
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摘要: 以栀子为原料,用蒸馏水浸泡提取天然桔黄色素,研究了食品中常用的几种添加剂对栀子黄色素稳定性的研究,并对色素的耐氧性、耐光性、耐酸性等性质进行了研究。
关键词: 栀子黄色素, 提取, 稳定性
Abstract: In the paper geniposides were used as raw materials.They were immersed with distilled water and then xanthein was extracted.Several frequently-used additives in food were added and the steadiness of xanthein in geniposide was studied.Some characters of coloring matters such as anti-oxidation talergnces light endusance and acid fastness were researched.
Key words: Geniposied Xanthein Extract steadiness
迪莉拜尔·苏里坦. 桅子黄色素的提取工艺及稳定性的研究[J]. 食品科学, 2001, 22(10): 59-61.
DI Li-Bai-尔·Su-Li-Tan. Study on the Color Stability and Extraction Technology of Geniposides Xanthein[J]. FOOD SCIENCE, 2001, 22(10): 59-61.
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