The effect of light, heat, PH, some metal ions and common food additions on stability of blackcurrant pigment is studied and discussed.
研究并讨论了光线、热、pH值及部分金属离子、常见食品添加剂等对黑加仑红色素的稳定性的影响。
The results showed that this kind of pigment had a good stability to light, heat and common food additives under acidic condition.
结果表明，该色素在酸性条件下对光、热、常用食品添加剂均具有较好的稳定性。
The pigment exhibited excellent thermal and light stability.
鸭血糯色素的热稳定性、光稳定性较好；
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