【摘要】 报道了热、光、酸碱性、金属离子、蔗糖、葡萄糖等对枣酊酱色素稳定性的影响，为该色素的提制和应用提供了科学依据。更多还原

【Abstract】 The paper reports the influences upon the stability of the red date tincture caramel pigment by heat,light,acid-base property,metal ions,sugar and glucose and proivdes a scientific basis for the production and application of the pigment更多还原