玫瑰花红色素及其稳定性研究

以玫瑰花色素作为新型天然食用色素的可行性进行了初步研究。对光、温度、ｐＨ值、氧化介质、还原介质、蔗糖、咸味（ＮａＣｌ）、铝制品（ＦｅＣｌ３）、铜制品（ＣｕＣｌ２）、锡制品（ＳｎＣｌ２）等对色素的稳定性影响，进行了初步探讨。结果表明，该色素对光、热耐受性好；适用ｐＨ值范围宽；耐氧化性较差，耐还原性较好；Ｆｅ＾３＋和Ｓｎ＾２＋对其吸光值有明显影响，Ｃｕ＾２＋、Ａｌ＾３＋、食盐和蔗糖则影响甚微。

The study of Rosa rugosa red pigment and its stability

The paper reports the preliminary study on the feasibilit of red pigment of Rosa rugosa Thumb.being used as a new type natural food pigment.It probes into the effects of light,temperature,pH value,oxide,reducing medium,sucrose,NaCl,AlCl 3,FeCl 3,CuCl 2,SnCl 2 on stability of the pigment.The results show that the pigment can resist light and heat well,apply to wide pH value extent,resist the reductant well and oxide worse.Fe 2+ and Sn 2+ have evident effects on absorption spectrum value of the pigment,but Cu 2+ ,Al 3+ ,NaCl and sucrose have less effects.