摘要
对大蒜皮红色素的理化性质进行了研究 ,结果表明 ,该色素在酸性溶液中稳定 ,对热稳定 ,但日光对色素有一定的降解作用。抗坏血酸、淀粉、柠檬酸、苯甲酸钠 (<1% )、蔗糖、几种金属离子对大蒜皮色素的色泽无不良影响 ,并且还有一定的增色作用。色素对H2 O2 、Fe3+
In this paper the physicochemical properties of red pigment from garlic husks are studied.The results show that.the pigment is stable in acid and under heat,but the light can decompose the pigment.The ascorbic acid,amyln citric acid,sodium benzoate (<1%),sucrose and several metal ions have no harmful effects,and they have fortification effects on the tone of the pigment.The pigment is sensitive to H 2O 2 and Fe 3+ .
出处
《食品工业科技》
CAS
CSCD
北大核心
2001年第2期22-24,共3页
Science and Technology of Food Industry
基金
甘肃省教委资金资助项目
关键词
大蒜皮
红色素
理化性质
garlic husks
red pigment
physicochemical properties
