固体辣椒红色素的稳定性研究

Studies on the Stability of the Solid Red Chilli Colour

将液体辣椒红色素制作成固体，并就其稳定性进行研究，结果表明，相同条件下，固体辣椒红色素的光稳定性、热稳定性和抗氧化性能均优于液体辣椒红色素．

This paper mainly studied the effects of temperature, light and oxygen on the stability of the solid red chilli colour. The results showed that the light stability, beat stability and antioxidation of the solid red chilli colour are all superior to that of the liquid red chilli colour when under the same condition.