中文摘要：

以黑豆红色素为试验材料，采用分光光度法，研究不同光照处理对黑豆红色素稳定性的影响，筛选有助于提高黑豆红色素光稳定性的辅色剂并确定其最佳添加量。结果表明：太阳光下照射4h时黑豆红色素保存率最低。对辅色剂的筛选结果表明：柠檬酸、苹果酸、草酸、丙二酸、酒石酸、冰乙酸和乳酸均可以提高黑豆红色素对光的稳定性，最佳添加量分别为0．06％、0．06％、0．03％、0．05％、0．05％、0．10％、0．10％，色素保存率分别可达到103．19％、94．00％、111．88％、106．56％、103．73％、112．44％、102．04％。

英文摘要：

In this study, we mainly studied the effect of different light processing on the stability of the black beans red pig- ment. Spectrophotometric method was used to screen the auxiliary agent which was helpful to improve the light stability of black beans red pigment and determine the best additive content. The results showed that beans red pigment preservation rate was the lowest processing under the sun black, through the selection of auxiliary reagent we could conclude that, citric acid, malic acid, oxalic acid, malonic acid, tartaric acid, ice acetic acid and lactic acid could improve the light stability of the black beans red pigment. The best addition amount was 0. 06%, 0.06%, 0.03%, 0.05%, 0. 05%, 0. 10%, 0.10% respectively, pigment preservation rate reached 103. 19%, 94.00%, 111. 88%, 106.56%, 103.73%, 112.44% and 102. 04%, respectively.