| 摘要: |
| 以红提葡萄皮为材料，在45 ℃、pH3～4条件下，用体积分数95％乙醇提取葡萄红色素，并对影响葡萄红色素稳定性的因素进行了研究。结果表明，红提葡萄红色素不耐高温，其在pH＜4时相对稳定；蔗糖和果糖对红色素有一定的增色作用，而葡萄糖对其作用不明显；抗坏血酸对红色素也有增色作用，但极不稳定；苯甲酸钠对该色素有明显的破坏作用。 |
| 关键词: 红提葡萄 红色素 稳定性 |
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| Study on the property of red grape red pigment |
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| Abstract: |
| The stability of red grape red pigment which was extracted under 45 ℃，pH 3-4 with 95% alcohol was researched.The results show that the pigment can not tolerate high temperature and the pigment solution remains stable at pH<4.Sucrose and fructose can protect its color while glucose has little effect.Vitamin C has dual effect,and C6H5-COONa shows marked degradation effect on the pigment. |
| Key words: red grape red pigment property |
