摘要
研究了千日红色素的提取及其稳定性,讨论了酸度、温度、光照、氧化剂、还原剂、金属离子及常用食品添加剂对色素稳定性的影响。结果表明,该色素在酸性条件下较稳定,对热和光都不稳定。抗坏血酸、葡萄糖、蔗糖、淀粉、柠檬酸、几种金属离子对该色素的色泽无不良影响。
We studied the property and stability of pigment .Photo stability thermo stability and acid-stability were examined also ,the effect of oxidant reductive part of food additive and some metal ions to stability of the pigment were studied. The results showed that the pigment is stable in acid,but the heat and the light can decompose the pigment .The ascorbic acid. amylum、citric acid、sodium benzoate and several metal ions have no harmful effects. and they have fortification effects on the tone of the pigment .
