【摘要】 研究并讨论了光线、热、ｐＨ值及部分金属离子、常见食品添加剂等对黑加仑红色素的稳定性的影响。结果表明，该色素在酸性条件下相对稳定；温度升高， Ｃｕ^２＋、 Ｆｅ^３＋等离子及多聚磷酸钠等食品添加剂的加入将导致黑加仑色素的降解速度加快；而十二烷基硫酸钠具有明显的护色作用。更多还原

【Abstract】 The effect of light、 heat、 PH、 some metal ions and common food additions on stability of blackcurrant pigment is studied and discussed. The results show that the blackcurrant pig - ment is relatively stable in the acid condition and high temperature, Fe+3、 Cu+2、 polyphosphate of sodium, etc. food additive will pick up the decomposing speed of blackcurrant pigment when they were put in the pigment solution. But C12H OSO3Na has significant protective action for this pigment.更多还原