摘要
本文对比了从枸杞子中提取红色素的回流法、索氏提取法和液泛提取法，并研究了红色素的稳定性。试验结果表明，液泛提取法优于其他两法。红色素耐热、酸和碱，并在铜、钙离子存在下稳定。故此技术将会得到广泛应用。
Three different methods for extracting red pigment from lycium barbarum were compared and the stability of this red pigment was studied. The experimental results showed that the flooding extraction is superior to other two methods.The red pigment is resistant to heat, acid and base, and keeps stable in the presence of Cu(2+) and Ca(2+) ions. So this technique is expected to be used extensively.
出处
《中国食品添加剂》
CAS
1997年第1期12-14,共3页
China Food Additives
