摘要
本文以提纯的草莓色素为材料，研究了光照、ｐＨ值、温度等因素对其稳定性的影响，结果表明溶液酸度不仅对色素的吸收光谱有显著影响，而且对其稳定性也有一定影响。光照和加热都可以加快色素的降解，这种降解反应符合化学动力学一级反应规律，可用反应速率常数计算不同条件下产品中的色素含量。
The effect of lighting,pHand temperature on the stability of strawberryanthocyanins were asseSsed. The pH value could influence the absoption spectrumS and the stabili-ty of the purified strdwberry colorant.Their dcompositon reactions conform to the law of firstorder reaction of chentieal kinetica and the reaction speed could be rdised by lighting andheating.
出处
《中国食品添加剂》
CAS
1996年第4期12-14,共3页
China Food Additives
