摘要
研究竹笋壳天然棕色素的提取工艺 ,并对所提取的色素对光、酸碱性、氧化剂、还原剂和常用食品添加剂的稳定性进行了研究 ,目的在于开发一种新的天然棕色素 ,也为竹笋壳的利用提供一条新的途径。
Extraction technology of natural brown pigment in bamboo shell was studied.The sability of natural brown pigment was particularly studied under time,acid and alkali,oxidation,reductant and common food additives.The purposes of the study are to develop a new type of natural brown pigment and to promote a new approach of utilizing bamboo shell.
出处
《中国食品添加剂》
CAS
2004年第5期8-10,15,共4页
China Food Additives
