Abstract: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.
