Chemical stability of yellow pigment extracted from the flower bud of Sophora japonica L. (Huaimi)

International Journal of Food Science and Technology

Volumn 45, Issue 8, 2010, Pages 1666-1672

  Chen, Wanping ^a   Li, Ping ^a   Wang, Xiaohong ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Key Laboratory of Food Safety Evaluation of the Ministry of Agriculture   (China)

Author keywords

Chemical stability; Huaimi; Kinetics; Mathematical model; Sophora japonica L.; Yellow pigment

Indexed keywords

COMMERCIAL PROSPECT; FLOWER BUDS; HPLC ANALYSIS; HUAIMI; MATHEMATIC MODEL; MEDICINAL MATERIALS; METALLIC IONS; PH VALUE; PIGMENT INDUSTRY; ROOM TEMPERATURE; SOPHORA JAPONICA L.; STRUCTURAL TRANSFORMATION; THERMAL STABILITY; YELLOW PIGMENT;

MATHEMATICAL MODELS; PH; THERMODYNAMIC STABILITY;

CHEMICAL STABILITY;

SOPHORA; STYPHNOLOBIUM JAPONICUM;

EID: 77955261431     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02322.x     Document Type: Article

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