摘要
以木糖生产中的废液制取食用酱色素 ,研究了各种因素对酱色素稳定性的影响。结果表明 ,一般热、光、溶液pH值对其的影响不大 ;在一般浓度下 ,Ca2 + ,Na+ ,K+ ,Al3+ ,Fe3+ ,蔗糖 ,苯甲酸钠 ,食盐等物质对其基本无影响 ;当Mg2 + ,Zn2 + ,Fe3+ ,抗坏血酸的含量高时对其有不利影响。
Food caramel pigment was prepared from waste liquid of xylose,and effects from differrent factors on the caramel pigment were studied.From the results there is no evidence that factors,such as heat,light,pH value changes, metal ions,sucrose,sodium benzoate and salt,affect the pigment.But Mg 2+,Zn 2+,Fe 3+ and ascorbic acid affect it negatively.
出处
《现代化工》
EI
CAS
CSCD
北大核心
2001年第4期33-35,41,共4页
Modern Chemical Industry
