摘要
报道了热、光、酸碱性、金属离子、蔗糖、葡萄糖等对枣酊酱色素稳定性的影响，为该色素的提制和应用提供了科学依据。
The paper reports the influences upon the stability of the red
date tincture caramel pigment by heat,light,acid-base property,metal ions,sugar and glucose and
proivdes a scientific basis for the production and application of the pigment
关键词
酱色素
稳定性
枣酊
天然色素
red date
tincture,caramel pigment,stability
