[Objective] The study aimed to solve the problem influencing sensory properties of hawthorn products due to the poor stability of hawthorn red pigment.[Method] The extraction and stability of hawthorn red pigment were explored.The pH value range in which the pigment was most stable,the change of the extracted red pigment when it was heated or illuminated and the influences of some ordinary matters which were often found in food such as metal ions,organic and inorganic acids and sugars on the stability of ha...
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