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姜黄色素增溶的研究
引用本文:吴方元,蒋高松.姜黄色素增溶的研究[J].天然产物研究与开发,1991,3(4):46-50.
作者姓名:吴方元  蒋高松
作者单位:华中农业大学食科系 武汉430070
摘    要:本研究以脂溶性姜黄色素为材料,探讨其增溶后的水溶性、耐光性、耐加热性、安全性及增溶费用.结果表明,增溶后的姜黄色素不仅水溶性好,而且色泽鲜艳、着色力强,耐光性、耐加热性也较好;增溶后的姜黄色素安全无毒;增溶费用低.从而为工业化生产水溶性姜黄色素提供了理论依据.

关 键 词:姜黄色素  增溶  天然食用色素

STUDIES ON THE SOLUBILIZATION OF THE CURCUMIN
Wu Fangyuan Jiang Gaosong Wu Jun.STUDIES ON THE SOLUBILIZATION OF THE CURCUMIN[J].Natural Product Research and Development,1991,3(4):46-50.
Authors:Wu Fangyuan Jiang Gaosong Wu Jun
Abstract:The water-solubility,photostability,heat endurance,safety and the cost of solubilization curcumin were discussed with fat-soluble curcumin as the materials in this study.The results were illustrated as follows: (1)Not only the water-solubility of solubilization curcumin was good,but also its colourity was bright and its colouring power was strong. (2)The photostability and heat endurance of solubilization curcumin were better. (3)The soiubilization curcumin were safe without toxicity. (4)The cost of solubilization curcumin was less. This study will provide theoretical base for the industrial produc- tion of water-soluble curcumin.
Keywords:curcumin  solubilization  
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