The paper reports a way to study the common extracting technology of food natural pigment, and its physical and chemical property, such as, light, hot, acid, alk, antiseptic, oxidizer and reducer.

研究了食用天然色素的一般提取工艺及其理化性质，并实验分析了光、热、酸碱、防腐剂、氧化还原剂对萝卜红色素、郁金香红色素、郁金香黄色素的稳定性影响。

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Purpose: natural edible pigment , use for a variety of food and beverage coloring.

用途：天然食用色素，用于各种食品及饮料的着色。

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Good experimental results of extracting natural food pigment by microwave extraction technique show that it is a good new technique and could be applied in industry.

采用该技术提取天然食用色素的实际结果表明，微波提取技术是一种有良好发展前途的新工艺，有利于工业化生产。

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