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Citation: Shitao Fu, Jianming Zhang, Cancan Cao, Zhihui Wang, Chaoran Qin, Jian Zhang, Hui Xiong. Study on the Stability of Purple Cabbage Pigment[J]. University Chemistry, ;2024, 39(4): 367-372. doi: 10.3866/PKU.DXHX202401059 shu

Study on the Stability of Purple Cabbage Pigment

School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China

Received Date: 22 January 2024
Revised Date: 2 February 2024

A stability study was conducted on the purple cabbage pigment, using purple cabbage as the raw material. The study involved a series of analyses including pH, metal ions, and various food additives, aiming to explore the optimal storage and usage conditions for the pigment. The results showed that the purple cabbage pigment is sensitive to pH, with a decrease in retention rate as pH increases. Different metal ions also have an impact on the stability of the pigment, with Fe³⁺ destroying its structure and reducing stability, resulting in a retention rate of only 8.68%. On the other hand, Ca²⁺ enhances the stability of the pigment. The addition of sucrose as an additive also improves stability, with a retention rate of 119.48% achieved using a 20 g∙L⁻¹ sucrose aqueous solution. However, the presence of salt, sodium benzoate, and potassium sorbate decreases the stability of the pigment.
- Purple cabbage pigment,
- Affecting factors,
- Stability
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