Studys on the Stability of the Yellow Pigment form Sea Buckthorn Fruits

The stability of the yellow pigment from sea buckthorn fruits was investigated. Experimental results showed: the pH had no obviously undesirable effects on the tone of the yellow pigment, and this kind of pigment could be used in acidit or weak a1kaline food; food additives such as glucose, hydrogen peroxide, sodium sulfite, sodium benzoate and metal ions(Na +, Zn 2+ , Ca 2+ )had no effects on the degradation of the yellow pigment; however Cu 2+ and Fe 3+ gave undesirable effects. The yellow pigment was stable to heat below 80 ℃, and the thermal degradation of the yellow pigment followed first order reaction kinetics, This kind of pigment was very unstable to light, and the degradation rate reached 68.34 % in two days and 88.9 % in eight days under natural light.