FOOD SCIENCE ›› 0, Vol. ›› Issue (): 71-73.

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An Investigation into the Stability of Crocin-1

  

  • Received:2011-02-25 Revised:2012-02-24 Online:2012-03-15 Published:2012-03-03

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

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