1) Perilla color
紫苏色素
1.
The influnences of four food additives, such as β- Cycledextrin, Dextrin, Calcium Gluconate and Chlcium Lactate,on the color strength and stability of Perilla Color were detected.
本文研究了环状糊精、糊精、乳酸钙、葡萄糖酸钙等食品添加剂对紫苏色素呈色作用和稳定性的影响。
2.
In this article,the spectrums and Hunter Lab values of Perilla color in acidic and alcohol water solutions were measured.
分析研究了紫苏色素不同ｐＨ条件下及乙醇—水溶液中的色调变化。
3.
The effect of several acidifiers, such as citric acid, and sugars on the stability of perilla color were studied.
本文研究了柠檬酸、酒石酸、鞣酸、蔗糖、葡萄糖等食用酸味剂和甜味剂对紫苏色素稳定性的影响。
2) pale Lavender
淡紫苏色
3) bodinierine A
东紫苏素A
4) sisomycin
紫苏霉素
5) Perilla Anthocyanidin
紫苏花青素
6) Sudan dyes
苏丹色素
1.
Sudan dyes were extracted from curcuma with hexane,purified by Supelco Supelclean~(TM) LC-Alumina-N SPE column,analysed by LC on a column of ZORBAX Eclipse XDB-C_(18) with acetonitrile-water as mobile phase,elution gradient was selected and detected at 478 and 520 nm with DAD(Diode Array Detector).
研究了姜黄中4种苏丹色素的液相色谱测定方法。
2.
The determination method of para red and four kinds of sudan dyes in grape wine was studied.
研究了葡萄酒中对位红和4种苏丹色素的液相色谱测定方法。
补充资料：紫苏色素
分子式：
CAS号：
性质：一种天然食用红色素。紫色粉末。溶于水、乙醇、丙二醇等醇溶性有机溶剂。不溶于动植物油，氯仿等亲油性有机溶剂。酸性时呈红色，极稳定。中性时呈紫色。碱性时呈绿色。遇三价铁，呈褐色。主要成分为紫苏素(C36H29O15)，紫苏宁(C36H28O20)。可由紫苏叶干燥后磨成粉末制剂，或再用稀盐酸-乙醇进行萃取，经过滤，真空浓缩馏去乙醇，喷雾干燥，可调制得一定色调的制剂。主要作为食用红色素，用于蜜饯、腌菜、果汁粉、冷饮品的着色。
CAS号：
性质：一种天然食用红色素。紫色粉末。溶于水、乙醇、丙二醇等醇溶性有机溶剂。不溶于动植物油，氯仿等亲油性有机溶剂。酸性时呈红色，极稳定。中性时呈紫色。碱性时呈绿色。遇三价铁，呈褐色。主要成分为紫苏素(C36H29O15)，紫苏宁(C36H28O20)。可由紫苏叶干燥后磨成粉末制剂，或再用稀盐酸-乙醇进行萃取，经过滤，真空浓缩馏去乙醇，喷雾干燥，可调制得一定色调的制剂。主要作为食用红色素，用于蜜饯、腌菜、果汁粉、冷饮品的着色。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条