摘要
报道了高粱红色素的提取工艺 ,研究了酸度、温度、光、食品添加剂、金属离子对其稳定性的影响。可用于食品、饮料等。
This paper reported that the extraction technologies of red pigment in Kafircorn.The effects of acidity,temperature, light,food additives and metal ions on the stability were studied.Kafiroic red pigment can be used in foods and drinks.etc.
出处
《贵州化工》
2000年第3期10-11,共2页
Guizhou Chemical Industry
基金
贵州师范大学科研基金
关键词
高梁
色素
提取
性质
食用色素
Kafircorn,red pigment,extraction,property.
