染整技术Issue(3)：28-31,4.
甜菜红色素的稳定性探讨
Study on stability of beet red
摘要
Abstract
The stability of beet red was studied by UV-Vis spectrometry. The influences of pH value, temperature, time and metal ion on absorption spectrum of beet red were discussed. The results show that the stability of beet red is worse. With the increase of pH value, temperature and time, the degradation rate of beet red is deteriorating gradually.关键词
天然染料/甜菜红/吸收光谱/稳定性Key words
natural dyes/beet red/absorption spectrum/stability分类
轻工纺织引用本文复制引用
曹机良,曹毅,张成玉,董振亚..甜菜红色素的稳定性探讨[J].染整技术,2014,(3):28-31,4.基金项目
河南省科技厅2012年科技攻关项目（122102210145）；河南省教育厅2012年自然科学研究项目 （）
