【摘要】 研究了食用天然色素的一般提取工艺及其理化性质 ,并实验分析了光、热、酸碱、防腐剂、氧化还原剂对萝卜红色素、郁金香红色素、郁金香黄色素的稳定性影响。更多还原

【Abstract】 The paper reports a way to study the common extracting technology of food natural pigment,and its physical and chemical property,such as,light,hot,acid,alk,antiseptic,oxidizer and reducer.Moveover,in the experiment,radish red pigment,tulip red pigment,tulip yellow pigment are extracted,and there stability are studied,which is the typical example analyzed,and provides scientific theoretic basis and direction.更多还原