Study on stability of purple cabbage anthocyains pigment

This work was conducted to evaluate the effects of pH,temperature,ascorbic acid,different metalions and carbohydrates on the stability of purple cabbage anthocyains.It was shown that pH had a great impact on the stability of anthocyanins pigment.The contents of anthocyanins reduced with the increase of pH,which decreased rapidly when pH7.Purple cabbage anthocyains pigment were more stable to common heat treatment,but less stable when temperature was above 80℃.Na~+,K~+ hardly affected the stability of anthocyains,while Ca~(2+) significantly influenced it,and Zn~(2+)、Al~(3+) had extremely significant effect.The anthocyanins were sensitive to high concentration of ascorbic acid. Sucrose had significant color-enhancing effects while glucose,lactose and fructose had little effects on the stability of purple cabbage anthocyains.