龙葵红色素理化性质的研究

试验研究了龙葵红色素的理化性质，结果表明，ｐＨ值对该色素的影响非常明显，宜在酸性食品（ｐＨ＜３）中应用．几种金属离子Ｎａ＋，Ｃａ（２＋），Ａｌ（３＋）对该色素的色泽有增强作用；而Ｆｅ（３＋）、Ｓｎ（２＋）则有严重的不良影响．食品中常含的物质蔗糖、淀粉对该色素无不良的影响，该色素很易被氧化剂Ｈ２Ｏ２氧化，还原剂Ｎａ２ＳＯ３·７Ｈ２Ｏ还原．在光照情况下该色素能够被降解．防腐剂苯甲酸钠对该色素也有一定的不良影响．

STUDIES ON PHYSICAL AND CHEMICAL PROPERTIES OF RED RIGMENT FROM BLACK NIGHTSHADE

The physical and chemical properties of red pigment from black nightshade were studied.The results showed: pH exerted a large effect on the pigment stability, the pigment could be applied to some acid food (pH<3).Several kinds of metallic ions which usually existed in food such as Na+、 Ca(2+)、A1(3+)had effect of fortification on the tone of pigment, but Fe(3+)、Sn(2+) had severe undesirable effect. Some food additives such as sucrose and starch had no effect on the stability of pigment. This kind of pigment was very easy to be oxidated by oxidizer hydrogen peroxide and reduced by reductor sodium sulfite. Light had a definite effect on degradation of the pigment. Besides preservative sodium benzoate had a definite undesirable effect on the pigment.