摘要
对陕西城固产黄色桔皮色素的稳定性进行了研究.研究表明,该色素水溶性好,在pH值2-10时,色素稳定性好.对大多数金属离子作用不显著,色素耐氧化性较差,耐还原性较强;除苯甲酸外,大多数食品添加剂对色素影响不大,在食品工业中有一定的开发利用价值.
The stability of yellow pigment in tangerine peel grown in the City Chenggu, Shaanxi Province has been studied. Results show that the solubility of yellow pigment is ideal. Its stability is satisfactory when the pH is within 2～10. The pigment does not show notable reaction with varied metal ions. The pigment has less resistance capability against oxidizing agents and has better endurance capability against reducing agents. Most food additives have little influence on the pigment except benzoic acid. The pigment is of development prospect in the food industry.
出处
《渭南师范学院学报》
2004年第5期33-35,共3页
Journal of Weinan Normal University
