摘要
杨梅色素、红李色素都属于花色苷类色素.作者研究了这两种色素的性质以及对PH、光、热等的稳定性,为这两种果汁产品的加工及贮存提供最佳条件.
Myrica Rubra pigment and plum peel pigment belong to anthocyanins. The author studied the two pigments property and their stability to PH. light, temperature et, and provided the best conditions for processing and storing the two fruit juice products.
出处
《贵州大学学报（自然科学版）》
1996年第3期165-170,共6页
Journal of Guizhou University:Natural Sciences
关键词
杨梅
洋李
花色青苷
色素
稳定性
Myrica rubra
Plum
Anthocyanins pigment
Stability
