目的 选用玫瑰茄提取的色素作为pH指示剂，制备一种用于鲜白花鱼新鲜度检测的指示标签。方法 将质量分数为2%的玫瑰茄乙醇溶液分别取1, 3, 5, 7, 9 mL加入50 mL壳聚糖-淀粉成膜液中，制得5组食品新鲜度指示标签，分别贴于在3组4 ℃温度下进行保存的100 g新鲜鱼肉表面，并利用食品保鲜薄膜对鱼肉和托盘进行密封包装。通过以24 h为1周期对鱼肉的挥发性盐基氮、pH值和鱼肉的气味、外观、肌肉组织等感官变化情况进行检测与评价，并对食品新鲜度指示标签的颜色进行测定以及感官评价。结果 膜液中的玫瑰茄色素溶液添加量达到7 mL时，指示标签由紫红变为灰绿，并在实验后期颜色逐渐向绿色靠近，颜色变化明显。结论 玫瑰茄色素可用于鱼肉新鲜度检测，指示效果较好。

The work aims to prepare an indicator label for evaluating the freshness of fresh whitefish with the pigment extracted from roselle as a pH indicator. 1, 3, 5, 7 and 9 mL roselle ethanol solution (mass fraction: 2%) was respectively added to 50 mL chitosan-starch film solution to prepare five groups of food freshness indicator labels, and then affix them to the surface of three groups of 100 g fresh fish stored at 4 ℃. The food fresh-keeping film was used for the airtight packaging of fish and tray. The volatile base nitrogen, pH value and fish's odor, appearance, muscle tissue and other sensory changes were tested and evaluated in a period of 24 hours; and the color of the food freshness indicator label was measured and the sensory evaluation was made. The results showed that the indicator label turned from purplish red to grayish green when the addition of roselle pigment solution reached 7 mL, and the color gradually approached to green at the later period of the experiment with significant change. Roselle pigment can be used for fish freshness detection, which has a good indication effect.