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