| 萝卜红色素及其稳定性研究 |
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| 引用本文： | 宋常春,王晓鹏,陈忠平,张万山. 萝卜红色素及其稳定性研究[J]. 安徽科技学院学报, 2000, 0(4) |
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| 作者姓名： | 宋常春 王晓鹏 陈忠平 张万山 |
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| 作者单位： | 安徽技术师范学院!安徽凤阳233100 |
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| 摘 要： | 对萝卜红色素的提取方法和基本性质进行研究。实验表明该色素的热稳定性较好 ,具有一定的抗氧化、还原性。淀粉和NaCl是使萝卜红色素增色的介质 ,蔗糖是其减色介质。该色素是一种很有开发价值的色素资源
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| 关 键 词： | “心里美”萝卜 色素 稳定性 |
Study on Distill Technology and Stability of Radish Coloring |
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| SONG Chang chun,WANG Xiao peng,CHENG Zhong ping,ZHANG Wan shan. Study on Distill Technology and Stability of Radish Coloring[J]. Journal of Anhui Science and Technology University, 2000, 0(4) |
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| Authors: | SONG Chang chun WANG Xiao peng CHENG Zhong ping ZHANG Wan shan |
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| Abstract: | Basic propcrty of the radish coloring was studied in this paper.It was found that the radish coloring showed higher heat stability and oxidation resistance A widely development foreground was carried out. |
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| Keywords: | Radish Coloring Stability |
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