研究了光照、温度、pH值、氧化剂(H₂O₂)和还原剂(Na2SO3)对黑莓(Rubus spp.)果实色素水溶液稳定性的影响。结果表明,黑莓果实色素为水溶性花色苷类化合物,对光和热有较好的耐受性,对pH、H2O2和Na2SO3较敏感,且耐还原性略强于耐氧化性。在小于pH 4.0、温度低于50℃及避光条件下黑莓果实色素的稳定性较好,可作为食品色素添加剂使用。

The effects of light, temperature, pH value, oxidant(H₂O₂) and reductant (Na₂SO₃) on stability of pigment from blackberry(Rubus spp.)fruit were studied. The results show that the pigment from blackberry fruit is water-soluble anthocyanins. The pigment is resistive to light and heat, but it isse nsitive to pH value, H₂O₂ and Na₂SO₃.The reduction resistance of the pigment is slightly stronger than the oxidation resistance of the pigment. It is concluded that the stability of the pigment is better under the conditions of pH lower than pH 4.0, temperature below 50℃ and darkness, and it can be used as a food additive.