| 草莓红色素的提取及其稳定性的研究 |
| |
| 引用本文： | 许琼. 草莓红色素的提取及其稳定性的研究[J]. 陕西理工学院学报(社会科学版), 2002, 20(6): 73-76 |
| |
| 作者姓名： | 许琼 |
| |
| 作者单位： | 陕西理工学院,化学系,陕西,汉中,723000 |
| |
| 摘 要： | 以草莓为原料，用酸性无水乙醇溶液浸泡提取天然红色素，并对该色素的稳定性进行了研究。该色素在酸性条件下对热、光场有较好的稳定性。
|
| 关 键 词： | 草莓 红色素 稳定性 |
| 文章编号： | 1007-0842(2002)06-0073-04 |
| 修稿时间： | 2002-06-13 |
Distill Red Coloring Matter from Strawberry and Study on Its Stability |
| |
| XU Qiong. Distill Red Coloring Matter from Strawberry and Study on Its Stability[J]. Journal of Shaanxi University of Technology(Social Sciences), 2002, 20(6): 73-76 |
| |
| Authors: | XU Qiong |
| |
| Abstract: | Use strawberry as the raw material. The method dip in strawberry the liquor of acidic anhydrous ethanol to distill inartificial red coloring matter, and study on stability of it. The coloring matter has better stability to heat and daylight on the condition of acidity. |
| |
| Keywords: | strawberry red coloring matter stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
