机构地区: 广东工业大学
出 处: 《食品与机械》 1995年第4期21-23,共3页
摘 要: 本文研究了从螺旋藻中提取蓝色素的工艺条件以及pH、热、光、金属离子和一些常用食品添加剂对螺旋藻蓝色素的影响效应,找出了提取该色素的最佳工艺条件和使用条件,为其在工业生产上的应用提供了科学依据。 The pigment extracted from Spirulina Platensis was studied. The best condition for pigment extracting was obtained and the effects of pH, heat, metal ions and some food additives on this pigment were tested, the best conditions for the application of this pigment were found.