| 食用苋菜红色素的提取和稳定性研究 |
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| 引用本文： | 高复兴 宋群立 等. 食用苋菜红色素的提取和稳定性研究[J]. 信阳农业高等专科学校学报, 2000, 10(3): 19-21 |
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| 作者姓名： | 高复兴 宋群立 等 |
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| 作者单位： | [1]信阳师范学院化学系，信阳464000 [2]河南省襄城师范学校，襄城461700 |
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| 摘 要： | 本文介绍苋菜 (Amaranth)所含红色素的提取条件和工艺过程 ;研究了该色素对酸碱、光热、氧化剂与还原剂以及重金属离子的稳定性
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| 关 键 词： | 苋菜 色素 液泛提取法 |
Extraction of Red Pigment from Amaranth and Its Stability |
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| Gao Fuxing. Extraction of Red Pigment from Amaranth and Its Stability[J]. Journal of Xinyang Agricultural College, 2000, 10(3): 19-21 |
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| Authors: | Gao Fuxing |
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| Abstract: | The different conditions for extraction of red pigment from amaranth are compared and the stability of the red pigment was studied.The experimental result shows that the red pigment is resistant to heat、light、acid and keep stable in the presence of Al 3+ 、Fe 2+ 、Mg 2+ and Ca 2+ irons.So this technique is expected to be used extensively. |
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| Keywords: | Amaranth Pigment Flooding extraction |
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