阐述对玫瑰茄红色素稳定性的影响因素。
The article expounded the influencing factors on the stability of the Roselle red pigment.
用果胶酶对玫瑰茄红色素的微波提取液进行酶解，以优化玫瑰茄红色素的微波提取工艺，提高色素提取率。
Roselle calyx red pigment extracting liquid was enzymolysised by pectinase to improve extracting technology so that the pigment extraction rate was increased.
玫瑰茄细胞红色素对光不稳定。
The red pigment extracted from Roselle cells showed unstability to light irradiation.
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