[1]杨卫民,刘保琪,李团霞,等.黑豆种皮中红色素的提取及稳定性研究[J].大豆科学,2010,29(04):688-691.[doi:10.11861/j.issn.1000-9841.2010.04.0688]
 YANG Wei-min,LIU Bao-qi,LI Tuan-xia,et al.以黑豆种皮为原料提取红色素,对红色素的提取工艺和稳定性进行了研究。结果表明:以酸性乙醇为提取剂,在60℃条件下提取2 h,方法简便、提取率高达17.36%;黑豆红色素对热、亚硫酸钠、蔗糖、苯甲酸钠以及部分金属离子较稳定,可用于功能食品添加剂、保健药物和化妆品等。[J].Soybean Science,2010,29(04):688-691.[doi:10.11861/j.issn.1000-9841.2010.04.0688]
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黑豆种皮中红色素的提取及稳定性研究

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备注/Memo

基金项目:2008年山西吕梁高等专科学校基础重点应用资助项目(校发2008.06)。

第一作者简介:杨卫民 (1960-),男,教授,研究方向为植物化学及植物次生物质代谢。E-mail:yangweimin0318@sina.com。

更新日期/Last Update: 2014-09-14