越桔(红豆)色素稳定性研究

Study on the Stability of Red Bilberry Pigment

以大兴安岭野生越桔（红豆）的色素为研究对象、采用分光光度法研究了不同溶剂、酸碱度、光照时间、受热温度等因素对其稳定性的影响。研究结果表明、红豆色素在ｐＨ≤３的酸性环境中的光、热稳定性较好。乙醇的存在可使红豆色素的稳定性提高。

The effects of different solvents. acidity and alkalinity. irradiation time, temperature. etc. on the stability of red pigment from natural bilberry in Daxing'anling were studied by spectrophotometer. The results showed that the red bilberry pigment had good optical and thermal stability under the acidic condition of pH <3, and the existence of ethanol could improve the stability of red bilberry pigment.