2003•Food Science and Technology InternationalRequires access
Study on extraction and stability of red pigment from red gerbera
Tang Chun-hong
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Abstract
This paper reported the extraction of red pigment from red gerbera. The effects of acidity,light and temperature,part of food additives and oxidants,reducing agent and metal ions on the stability of the red pigment were studied. The result shows that the chemical quality of this red pigment is stability. This research provides scientific basis for the exploration and application of this red pigment.