摘要
研究了红子黄色素的提取和温度、ｐＨ、光及食品中常见的几种金属离子及添加剂等对红子黄色素稳定性的影响，为红子黄色素的开发利用提供科学依据。
The extracting process of yellow pigment from P,fortuneana,and the temperature,PH,light,normalmetal ions in the food,and additives affecting its stability were studied.It provides the scientific basis for theexploitation and utilization of yellow pigment from P,fortuneana.
出处
《贵州农业科学》
CAS
1996年第3期17-19,共3页
Guizhou Agricultural Sciences
关键词
红子
黄色素
稳定性
P.fortuneana
yellow pigment
stability
