摘要
以茄子皮为原料,用酸性无水乙醇溶液浸泡提取天然红色素,并通过实验对色素溶液在不同pH值下在温度,光照,氧化还原剂,金属离子的稳定性进行了研究。实验证明:茄子皮天然红色素可以适用大多数食品,是一种值得开发的天然食用色素资源。
Used aubergine pigment as the material. The method was to dip in strawberry the liquor of acidic anhydrous ethanol to distill inartificial red coloring matter; it was introduced the technological process of extracting red pigment from the skin of aubergine and the different color under different PH. It was also discussed the influence of temperature, illumination, oxidation. The experiment proved that aubergine pigment was suitable to major food and it's a kind of natural edible pigment resources, which was worthy to develop.
出处
《安康师专学报》
2004年第1期85-86,共2页
Journal of Ankang Teachers College
