对一种链霉菌产蓝色素的稳定性进行了研究.结果显示,该色素为水溶性,在中性及碱性条件下呈现鲜艳的蓝色；高于60℃时,色素稳定性较差,不宜用于高温处理的食品中；光照对色素稳定性影响较小,保存无需避光；M2+、Na+对色素基本无影响,Ca2+、Zn2+对色素影响较小,而Al3+、Fe3+等对色素影响较大；亚硫酸钠、过氧化氢及苯甲酸钠等对色素影响较小,而抗坏血酸对色素影响较大.

The stabilities of cyanine produced by a strain of Streptomyces sp. were studied. The results showed that the cyanine was water-soluble, and presented bright blue in neutral and alkaline condition. The cyanine was unstable under above 60℃, and therefore can not be used for high temperature treatment of food. Light had little effect on the stability of cyanine, and therefore it is not necessary for avoiding light in storage. Magnesium ions and sodium ions had no influence on cyanine. Calcium ion and Zinc ion had little influenced on cyanine, while aluminum ion and iron ion influenced the cyanine significantly. The sodium sulfate, sodium benzoate and hydrogen peroxide little influenced the cyanine, but ascorbic acid influenced it greatly.