An Investigation into the Stability of Crocin-1

doi:10.7506/spkx1002-6630-201205016

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (5): 71-73.doi: 10.7506/spkx1002-6630-201205016

• Basic Research • Previous Articles Next Articles

An Investigation into the Stability of Crocin-1

FU Xiao-mei，WANG Zheng-tao

1. College of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China； 2. Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China； 3. College of Pharmacognosy, China Pharmaceutical University, Nanjing 210009, China

Online:2012-03-15 Published:2012-03-03

Abstract

Abstract: The effects of pH, temperature, sunlight, UV light and initial concentration on the stability of crocin-1 were studied by chemical kinetics. The results suggested the degradation reaction of crocin-1 in solution could be fitted by pseudo-first-order reaction. The stability of crocin-1 was effect by pH, temperature, sunlight, UV light and initial concentration. Crocin-1 was sensitive to temperature, and is prone to degradation. The activation energy of croin-1 in solution was 45.36 kJ/mol.

Key words: crocin-1, stability, chemical kinetics

CLC Number:

TS201.2

FU Xiao-mei，WANG Zheng-tao. An Investigation into the Stability of Crocin-1[J]. FOOD SCIENCE, 2012, 33(5): 71-73.

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An Investigation into the Stability of Crocin-1

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