确定了高粱红色素的抗氧化作用。
本实验中高粱红色素的提取率为7.76%。
The extract rate of sorghum pigment in this experiment is 7.76%.
本研究可为高粱红色素的合理开发和利用提供一定的参考依据。
A reference method was provided for reasonable exploitation and utilization of sorghum pigment.
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。
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.
索氏萃取法、微波萃取法、超声波萃取法高粱红色素的产率分别为16.5%、15.03%和13.38%。
Theyield rate of traditional Soxhlet, microwave-assisted and supersonic extraction are 16.5%, 15.03% and 13.38% respectively.
为拓展高粱红色素的应用领域提供了理论依据，为天然抗氧化剂的开发人员和食品行业的技术人员提供新的参考资料。
This research provide theoretic contents on expanding the applied field of sorghum pigment, it also supplies the consults to the researchers on natural food antioxidant and technicians on food field.
本文介绍了以农作物高粱的颖壳为原料，提取两种食用高粱色素—红色素和黄色素，并对其性能进行了研究。
It is about the extraction of red and yellow pigments from grain husks of Chinese sorghum and the research on their properties.
本文介绍了以农作物高粱的颖壳为原料，提取两种食用高粱色素—红色素和黄色素，并对其性能进行了研究。
It is about the extraction of red and yellow pigments from grain husks of Chinese sorghum and the research on their properties.
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