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。
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.
可以看出热态光场的平均光子数和多光子跃迁对光场非经典性质有强烈的影响。
It can be find that average photon number of thermal radiation field and multi-photon transition process have intense influence on the non-classical properties.
实验结果可以用多模热光场的二阶空间关联性质来解释。
The experimental results can be explained with the second-order spatial correlation of a multimode thermal optical field.
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