摘要
从赤豆皮渣中提取的玫瑰红色素属于花色苷类化合物，该色素对光、热、ｐＨ均不稳定，十二烷基硫酸钠等对色素具有一定的护色作用，可使色素的降解率在３０ｄ内降低２０％。
The natural red pigment extracted from red beauskin is anthocyanin compound, it is unstable to pH. light and heat. C 12H 25SO4Na etc .food additives had significant protective action and can decrease the degradation rate of pigment about 20% in 30 days.
出处
《食品工业》
北大核心
2000年第6期34-35,共2页
The Food Industry
