【摘要】 对萝卜红色素的提取方法和基本性质进行研究。实验表明该色素的热稳定性较好 ,具有一定的抗氧化、还原性。淀粉和NaCl是使萝卜红色素增色的介质 ,蔗糖是其减色介质。该色素是一种很有开发价值的色素资源更多还原

【Abstract】 Basic propcrty of the radish coloring was studied in this paper.It was found that the radish coloring showed higher heat stability and oxidation resistance A widely development foreground was carried out.更多还原