Abstract:The stability of red pigment in fruits of Viburnum luzonicum Rolfe and factors of influencing the colour stability were studied in vitro. The results showed that the red pigment was stable below 6022 and at pH〈4, but sensitive to high temperature, strong light and oxidation-reduction media. Fe3+, Cu2+ could alter the colour of red pigment solution, caused precipitation, and decreased its stability, but Mn2+, Zn2+, Al3+, Mg2+, gluscose and sodium benzoate had no effect on the stability, and showed a certain colour maintenance, especially Al3+, which could obviously increase the stability of red pigment. Vitamin C enhanced the degradation and decoloration of red pigment, which showed a significantly negative relationship between colouration and Vitamin C concentration.
