高粱红色素稳定性研究李淑芬，李景琳，潘世权（辽宁省农业科学院高粱研究所）近年来随着人民生活水平的不断改善，对食用色素的要求也越来越高。食用色素分为人工合成和天然色素两种，而合成色素对人体有害，目前天然色素倍受欢迎。高粱红色素是从高粱颖壳中提取的天然红... Studies on the Stability of Sorghum Red Pigment LI Shufen, LI Jinglin, PAN Shiquan (Sorghum Institute, Liaoning Academy of Agricultural Sciences) In recent years, with the continuous improvement of people’s living standard, the requirements on food coloring are also getting higher and higher. Food coloring is divided into two kinds of synthetic and natural pigments, and synthetic pigments harmful to humans, the current natural pigment popular. Sorghum red pigment is natural red ...