摘要
从桑椹中提取的天然红色素是一种安全、无毒的食用色素。本文对提取桑椹红色素的条件进行了系统试验 ,并研究了该色素的光稳定性。
The systematical studies have been performed on extracting condition of red pigment from mulberry as well as the effect of several food additives on stability of red pigment of mulberry and the properties of pigment including photostability thermostability.
出处
《食品工业》
北大核心
2002年第3期20-21,共2页
The Food Industry
