摘要
以龙葵果为原料,用酸性食用乙醇提制了龙葵果紫红色素,并对其理化性质进行了研究.结果表明,该色素在酸性条件下具有较好的稳定性,并且对光、热和常用食品添加剂都比较稳定,是一种价廉易得,安全可靠,使用方便的天然植物色素,在食品工业中有一定的开发利用价值.
The purplish red pigment is extracted from Solanum nigrum easily and its characteristic is investigated. The results show that the pigment is stable in acid solution, and the light, heat and common food additions also have no evident influences on its stability. So the pigment from Solanum nigrum may be used as a good food addition.
出处
《陕西师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2004年第4期120-121,共2页
Journal of Shaanxi Normal University：Natural Science Edition
