焦糖色在食用色素领域占有重要地位，因为普通法焦糖色具有高安全性，正日渐成为当下研究的热点。本文以普通法焦糖色为对象，探究了保温时间、样品浓度、热处理等因素对其理化性质的影响，试验结果显示：保温时间越长，pH越低且下降幅度越小，并最终趋于平衡；色率随保温时间的延长呈先增后减的趋势，120 min后基本稳定；红色指数、黄色指数随保温时间的延长呈先减后增的趋势，120 min后保持稳定；色率、红色指数、黄色指数的热处理前后变化基本遵循随保温时间延长变化值增加的趋势，保温超过90 min，变化值接近；样品制备终止后，保温促进物质的后续反应，促使物质稳定，利于各指标的稳定；样品浓度影响焦糖色的稳定性，高浓度焦糖色抑制物质的传递，因此稳定性更高。

Caramel color is an important component of edible coloring. Plain caramel color has a good safety profile and therefore, has currently received a lot of research interests. The effects of thermo holding time, concentration, and heat treatment on the physicochemical properties of plain caramel color were studied. The results showed that pH of plain caramel color decreased with increasing thermo holding time, which then approached an equillibrium. The color index of plain caramel color increased first and then decreased as thermo holding time increased, and then became stable after 120 min. Both, red and yellow indices of plain caramel color decreased at first and then increased as thermo holding time increased, and stabilized after 120 min. Increase in thermo holding time caused more changes in the color, namely, red and yellow indices before and after heat treatment; however, the changes were similar after 90 min. Thermo holding procedure following the plain caramel color prepareation promoted further reactions of substances , improving stability and quality indices of plain caramel color. Concentration also affected the stability of plain caramel color, where higher concentration inhibited the transfer of substances within the caramel color, leading to higher stability.

广东省技术创新项目（2013389002）