机构地区: 华南农业大学食品学院
出 处: 《中国食品添加剂》 2004年第3期9-13,共5页
摘 要: 本文研究了板栗壳棕色素对光照、温度、还原剂、氧化剂、金属离子、pH值和常用食品添加剂和配料如葡萄糖、蔗糖、柠檬酸、防腐剂等的稳定性 ,为板栗壳色素的开发应用提供理论依据。 The stability of chestnut shell pigment was researched. It was affected by light, temperature, reducer, oxidant, metal ions, pH, food additives and ingredients such as glucose, sucrose, antiseptic, and citric acid. It offers theory for exploiting and applying of chestnut shell pigment.