胭脂虫红

食用天然红色素胭脂虫红的性质研究为保证胭脂虫红色素的品质，该文重点研究了pH值、日照、温度、储藏、部分金属离子和部分食品添加剂等对胭脂虫红色素稳定性的影响。

Cochineal carmine is a kind of comestible red pigment . To ensure its quality , this article discusses some influencing factors , such as pH degree , sunlight , temperature , storage , metal ion and food additive etc.

热稳定性次序为：胭脂虫红>红曲红>胭脂树橙。

The stability order was cochineal carmine , monascus red and bixin .

胭脂虫红酸提取工艺优化研究

Studies on optimum extraction of carminic acid from coccus

结果：乙醇浓度、提取次数、料液比和提取温度影响胭脂虫红酸提取效率。

RESULTS : The extraction rates was affected by extract solvent , extract times , Coccus - solvent ratio and extract temperature .

胭脂虫可生产胭脂红，现广泛用于食品、化妆品及药品等行业。

Cochineal insects are used widely in making food , cosmetic and medicine .