Abstract: The effects of temperature, illumination (visible light and ultraviolet), pH value, Vit C, oxidizing agent (H₂O₂), reducing agent (Na₂SO₃)and preservative (C₇H₅O₂Na)on the stability of red pigment extracted from Resine herbsii were studied. The results showed that the red pigment was a good natural pigment with oxidation-reduction resistance, acid and alkali tolerance, sugar endurance, light resistance and temperature tolerance. Therefore, it has great potential of application in foods and beverages.

Key words: Resine herbsii, red pigment, stability

摘要： 研究了温度、光照(可见光、紫外光)、酸碱溶液、维生素C、氧化剂(过氧化氢)、还原剂(亚硫酸钠)、防腐剂(苯甲酸钠)等对圆叶洋苋红色素稳定性的影响。结果表明,此色素是抗氧化还原、耐酸碱、耐糖、耐光热的天然色素,具有良好的开发价值。

关键词: 圆叶洋苋, 红色素, 稳定性