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中国农学通报

中国农学通报 ›› 2005, Vol. 21 ›› Issue (5): 153-153.

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茜草果实红色素稳定性研究

田春莲,朱炯波,唐纯翼,谭海峰   

  • 出版日期:2005-05-05 发布日期:2005-05-05

Study on the Stability of Red Pigment from Rubia Cordifolial Fruit

Tian Chunlian , Zhu Jiongbo, Tang Chunyi, Tan Haifeng   

  • Online:2005-05-05 Published:2005-05-05

摘要： 对其茜草果实色素在光照、温度、溶解性、酸碱性、食品添加剂等方面的特性进行了系统性的研究。结果表明：茜草色素易溶于水且具有较强的耐酸碱性、耐还原性、耐氧化性和耐光性。

Abstract: This text is in the illumination to its Rubia Cordifolia L. pigment, temperature, dissolving, acid sealing, the characteristics in many aspects, such as food additive, etc. have carried on systemic research.The result shows: Rubia Cordifolia L. pigment apt to dissolve on water and have strong one acidproof and alkaline able to bear personning who reduce , able to bear personning who oxidize and able to bear all.