天然苋菜红稳定性的研究

本文对天然苋菜红色素的稳定性进行了研究,如pH值、光照、温度、金属离子(Na 、Ca2 、Cu2 、Al3 、Fe3 、Zn2 )、氧化剂与还原剂、以及碳水化合物等.结果表明,天然苋菜红色素在酸性条件下较稳定,在碱性条件下不稳定.对光照、温度的变化较敏感,而不同浓度的氧化剂及金属离子中的Cu2 、Fe3 、Zn2 对色素的影响较明显,还原剂、碳水化合物和其他三种金属离子Na 、Ca2 、Al3 对色素几乎没有影响或影响甚微.

Study on Stability of Natural Red Pigment

Study on stability of natural red pigment is introduced in this text, like sour alkalinity , illumination , temperature , metal ion ( Na+, Ca2+, Cu2+, Al3+, Fe3+ and Zn2+), oxidizer and reducing agent as well as carbon water chemical compounds etc . The object list is bright: This pigment is more stable under the acidity condition , and is unstable under the basicity condition . It is more sensitive to set a camera the photograph and the change of temperature , and Cu2+, Fe3+ and Zn2+ in oxidizer , reducing agent and the metal ion of different consistency check colors that the white influence is clearer , and it is very minute that three kinds of carbon water chemical compound and other metal ion Na+ , Ca2+ and Al3+ check colors almost not influence or influence white .