ScholarLens Back to search
2006•Journal of Wuhan Polytechnic UniversityRequires access

STUDY ON STABILITY OF ROSE PIGMENT

Hu Song

Open publisher page 0 citations

Abstract

The paper studied the stability of the rose pigment under different condition.The spectro photometry was adopted to determine the change of concentration of rose pigment.Several factors were studied for its effect on the pigment stability.The results showed that the rose pigment was unstable to oxidant and illumination,but rather stable with different temperature,pH,concentration of cane sugar,lemon and salt.Therefore,the rose dye is suitable for the special flavor additive of the food such as honey,beer,beverage.

About this research paper

What this paper is about

The paper studied the stability of the rose pigment under different condition.The spectro photometry was adopted to determine the change of concentration of rose pigment.Several factors were studied for its effect on the pigment stability.The results showed that the rose pigment was unstable to oxidant and illumination,but rather stable with different temperature,pH,concentration of cane sugar,lemon and salt.Therefore,the rose dye is suitable for the special flavor additive of the food such as honey,beer,beverage.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The paper studied the stability of the rose pigment under different condition.The spectro photometry was adopted to determine the change of concentration of rose pigment.Several factors were studied for its effect on the pigment stability.The results showed that the rose pigment was unstable to oxidant and illumination,but rather stable with different temperature,pH,concentration of cane sugar,lemon and salt.Therefore,the rose dye is suitable for the special flavor additive of the food such as honey,beer,beverage.

Key concepts: Pigment, Rose (mathematics), Sugar, Food science, Chemistry, Flavor, Botany, Horticulture

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
STUDY ON STABILITY OF ROSE PIGMENT — Research Paper | ScholarLens