2005•Unpublished venueRequires access

Study on the stability of Tagetse erecta L. pigment

Chen Li

Abstract

The stability of Tagetse erecta L. pigment was studied and its application in food was analysed. Marigold yellow pigment was found to be thermostable, but it could not be heated for a long time. Light destroyed the pigment. pH value showed little effect on the pigment. Some metal ions such as Fe 3+ , Cu 2+ , Al 3+ and Fe 2+ destroyed the pigment. Sucrose and preservative showed little effect on the stability of the yellow pigment. TBHQ, BHT could intensify the stability of the pigment remarkably.

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Key concepts: Pigment, Preservative, Chemistry, Sucrose, Food additive, Metal ions in aqueous solution, Food science, Botany