山楂色素及其稳定性的探讨

Investigation on Haw Pigment and It’s Stability

对山楂红色素的种类及其稳定性进行了研究．指出了山楂红色素最稳定的ｐＨ值范围以及高温加热和强光照射对山楂色素的影响，也研究了有机酸、无机酸、糖类及氧化还原剂等食品中常见的共存物质对山楂色素稳定性的影响，为山楂食品的护色提供了科学的依据。

Kinds of red haw pigment and it’s stability is researched.The pH value rang, within range red haw pigment is the most stable,and influence of high temperature and strong light on the haw piglnent are pointed out,effect of coexisting matter, which is common in food, such as,organic andinorganic acid, sugar and redox agent, on stability of haw pigment, is researched too,to provide scientific basis for protection haw food from the fading.