以2种常用食品防腐剂——苯甲酸钠、山梨酸钾对6种食用天然色素的影响，通过可见光谱、紫外光谱的分析研究看出，6种食用天然色素受防腐剂影响较大的为葡萄皮红色素和姜黄色素；有一定影响的为叶绿素铜钠盐和辣椒红色素；基本没有影响的为栀子黄色素和高粱红色素。此结果为食用天然色素的应用推广提供了科学的依据和参考。

Effects of two common food perservatives- sodium benzoate and potassium sorbateon the six edible natural pigments were studied. The results analyzed by ultraviolet spectrum and visible spectrum indicate that grape-skin extract and curcumin are obviously affected by the preservatives, that sodium copper chlorophyllin and paprika oleoresin are, to a certain degree, affected, and that gardenia yellow and sorghum pigment are not affected. The study provides the scientific basis and possesses reference value for application and popularization of edible natural pigments.