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化学·生活·社会
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| 血橙呈现“红色”的探讨 |
| 钱丰清, 樊敏* |
| 四川师范大学化学与材料科学学院 四川成都 610066 |
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| Discussion on “Red” Appearance of Blood Oranges |
| QIAN Feng-Qing, FAN Min* |
| College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610066, China |
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摘要：血橙因果肉颜色呈血红色而得名,血橙果肉的颜色深浅取决于花色苷的含量。该含量容易受温度、光照、空气湿度、pH等因素影响而发生变化。从果肉“红色”的形成、“红色”的深浅程度、血橙对人体健康的影响等3个方面对血橙的“红色”进行探讨,以期为读者科普血橙中蕴含的化学知识,感受化学与生活的紧密联系。
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| 关键词： 血橙,
花色苷,
显色原理,
红色深浅
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通讯作者:
*E-mail:550257272@qq.com
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| 引用本文: |
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钱丰清, 樊敏. 血橙呈现“红色”的探讨[J]. 化学教育（中英文）, 2022, 43(17): 1-6
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