摘要
从萝卜中提取了食用色素。色素的理化性质表明 :pH值不同 ,色素吸收光谱不同 ,pH =3～ 4时 ,色素最大吸收波长为 5 14nm ,有一定的耐光性和耐热性 ;柠檬酸、苯甲酸、淀粉和NaCl的加入使色素增色 ,糖类加入使色素稍微减色 ,Cu2 +、Al3+、Fe3+使色素变色 ,K+、Na+、Ca2 +、Zn2 +、Mg2 +对色素无不良影响。
A edible pigment was extracted from the radish. Experiments on pigments physicochemical properties showed that its absorption spectrum was different at defferent pH; When pH=3～4,λ max was 514nm. It had certain light and heat stability. Its colour was increased by citric acid, benzoic acid, starch and sodium chloride, decreased slightly by sugar and changed by Cu 2+ , Al 3+ and Fe 3+ ,but not harmfully affected by K +, Na +, Ca 2+ , Zn 2+ and Mg 2+ .
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第8期31-33,共3页
Food and Fermentation Industries
