In this paper, the effects of processing temperature,acidify and alkalinity, sodium chloride and accharose, and four metal cations on the stability of the pigment of Basel-la rubra L. are reported .

• 本文以藤菜鲜果为原料,用藤菜鲜果的稀水溶液为研究对象,对藤菜紫色素在不同PH介质、不同温度及光照条件下的稳定性进行了研究,并讨论了若干金属离子及食盐和蔗糖对该色素的影响。