中文摘要：

以鲜蛇莓果为原料提取其红色素,测定该色素提取液在不同光照、pH值及温度下于540nm波长的吸光度值,以此表征其稳定性,并在此基础上归纳其降解反应动力学方程.结果表明：鲜蛇莓果红色素光降解、酸降解及热降解均符合动力学一级反应规律,热反应活化能为17.98 kJ/mol,是一种较为理想的酸性食品添加剂,适用于冷加工食品着色.

英文摘要：

The red pigment was extracted from fresh Mockstrawberry fruit. The absorbance of extract measured at 540nm wavelength under different light, pH and temperature, and the pigment stability indicated by absorbance. On the base, the dynamics equations to describe the degrading reaction were duced. The results showed that the light degradation, acid degradation and thermal degradation all was was in- be- longed to the first class dynamics reaction, and the thermal activation energy was 17.98kJ/mol. These re- sults indicated that the red pigment is a quite ideal food additive for food made in acidic conditions, and suitable for coloring cold processing food.