【摘要】 从落葵科落葵属植物落葵（Basella rubra L.）成熟果实中提制的落葵红色素,其着色力极好,在pH3—7范围内呈较鲜艳的紫红色。光照、加热和Fe²⁺。Fe³⁺、Cu²⁺等金属离子的加入,有使该色素受到破坏的趋势。当添加适量的抗坏血酸后其光稳定性可以得到改善。更多还原

【Abstract】 The Basella red pigment is extracted from the fruits of Basella rubra. It is a new pigment for food. The ability of coloring is good. It is bright purple in pH 3-7. It will be broken under the effects of light, heat and the metal-ions, for example, Fe²⁺, Fe³⁺ Cu²⁺ et al. The stability of the pigment in UV rays could be improved when adding an approprite amount of ascorbic acid into the solution of the colorant.更多还原