摘要
报道了热、光、酸碱性、金属离子、抗坏血酸、苯甲酸钠、蔗糖、葡萄糖等对紫甘蓝色素稳定性的影响、结果表明，该色素对光、热较稳定，而对酸碱不稳定，Ｃｕ２＋、Ｍｇ２＋、Ｚｎ２＋糖和防腐剂对其稳定性无影响，而Ｓｅ３＋、Ｆｅ３＋、Ａｌ３－能降低其稳定性．
This paper reports the influence upon the stability of the pigment from purple wild cabbage by heat,light,acidity and basicity,metal ions,ascorbic acid,sodium benzoate,cane sugar and glucose.The results show that the pigment is more stable to the heat and light than to the acidity and basicity,and Cu2+,Mg2+,Zn2+,sugar and perservative have no evident influences on the stability,but Sn2+,Fe2+,Al3+ can reduce its stability.
出处
《聊城大学学报（自然科学版）》
1996年第4期59-63,共5页
Journal of Liaocheng University:Natural Science Edition
关键词
紫甘蓝
紫红色素
理化性质
Purple cabbage,Purple pigment,Physical-chemical property
