Stability of red pigments from purple sweetpotato (lpomea batatas (L.), Lam) and other five natural red pigments
紫甘薯红色素与其他同类色素的稳定性比较

Stable effects were determined of red pigments from purple sweetpotato and other five plant natural red pigments from purple grape, purple perilla, black rice and black soybean on such factors as light, heat, minerals and food additives. The red pigments of purple sweetpotatoes were showed similar stable to purple rice red pigments,but higher than any other pigments tested when they are heated;Sweetpotato red pigments were found to be the strongest in stability among all red pigments when they were exposed to the light,but they were not stronger in stability to minerals and food additives than other red pigments.