山楂红色素的研究

On the Red Colour of Chinese Hawthorn

报道山楂红色素最稳定的ｐＨ值范围和受高温加热及强光照射时的变化，以及一些金属离子、有机酸、无机酸、糖类等食品中常见共存物质对山楂红色素稳定性的影响。

The red colour of the solution of chinese hawthorn(Crataegus Pinnatifida ) hasbeen examined in relation to the pH value,temperature,exposure,presence of cations,or-ganic and inorganic acids, and sugars.