从李果实中提取红色素，并对其理化性质和应用进行了初步研究。结果表明，李红色素的最大吸收波长为510 nm。该色素对酸、热较稳定，对光、氧化剂和还原剂较不稳定，大多数食品添加剂对色素的稳定性有影响，但蔗糖无影响。将李红色素应用于饮料、白酒的着色，则呈现出较稳定的特征。

The red pigment was extracted from the fruit of Prunus salicina, and its physicochemical characterization and application in beverage and wine were studied. The results showed that the maximum absorption wavelength of this red pigment was 510 nm. Besides, this pigment showed good thermal stability and was also stable in acid conditions, while it was unstable to light, oxidants and reductants. Most of the examined food additives influenced its stability except for saccharose. Additionally, it was considered to be a suitable pigment for beverages and wines.