本文探讨了黑莓色素在各种条件下或常见物质中的理化性质。结果表明，黑莓色素对酸碱极为敏感，适于在pH 4.0以下的酸性条件下使用，可作为酸性食品的着色剂；光、热（<80 ℃）、氯化钠、防腐剂、蔗糖等对黑莓色素的理化性质影响不大；氧化剂、还原剂和高浓度Vc对黑莓色素的理化性质影响很大，在食品加工过程中应尽量避免同时使用。

The physicochemical properties of blackberry pigment under different conditions were researched in this paper. Results showed that the pigment was sensitive to pH value of the solution and was stable at acid condition (pH<4.0), which could be used as colorant for acidic foods. Light, heat (<80 ℃), sodium chloride, preservative and cane sugar had little effect on physicochemical properties of the pigment. But oxidizer, reducer, and high-concentration ascorbic acid had significant influence on the properties, which should be avoid being used together with this pigment in food processing.