Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 1
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- Pages.106-109
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- 1999
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- 0367-6293(pISSN)
Storage Stability of the Conversion Pigment from Gardenia jasminoides Yellow Pigment
치자황색소로부터 변환된 색소의 저장안정성
- Jeong, Hyung-Seok (Department of Food Science and Technology, Chonnam National University) ;
- Park, Keun-Hyung (Department of Food Science and Technology, Chonnam National University)
- Published : 1999.02.28
Abstract
Storage stability of the blue-green pigment, which was converted from Gardenia jasminoides yellow pigment by Staphylococcus epidermides and Gardenia jasminoides yellow pigment, were investigated at various conditions of light, temperature, inorganic ion and pH, The factors that cause the discoloration were light and temperature
S. epidermidis에 의해 치자황색소에서 변환된 청녹계색소와 치자황색소의 저장안정성에 미치는 광, 온도, pH, 무기이온에 의한 영향을 조사하였다. 두 색소는 광과