The research situation of formation, physic-chemical property, extract technology and the stability of mulberry red pigment and prospect of natural pigment are reviewed.
概述了该色素的结构组成、理化性质、提取工艺及影响该色素稳定性因素方面的研究现状及天然色素的发展前景。
The paper reports a way to study the common extracting technology of food natural pigment, and its physical and chemical property, such as, light, hot, acid, alk, antiseptic, oxidizer and reducer.
研究了食用天然色素的一般提取工艺及其理化性质，并实验分析了光、热、酸碱、防腐剂、氧化还原剂对萝卜红色素、郁金香红色素、郁金香黄色素的稳定性影响。
应用推荐