N-Acetylneuraminic Acid are three absorption peaks in the UV-vis region: 238nm, 325nm and 440nm, which are characteristic absorption peaks of geniposide, chlorogenic acid, safranin and safranic acid respectively.

Gardenia yellow pigment Mangiferin is orange yellow at pH 1-7 and bright yellow at pH 8-12. The stability of pigment is poor in acid condition, and good in neutral and alkaline condition. Similar to other carotenoids, gardenia yellow has poor sunlight resistance. Except Fe and Cu, the common metal ions had no effect on Mixed Tocopherols Oil.

When gardenia yellow solution coexists with oxidant, it will be discolored due to oxidation. Therefore, if gardenia yellow is used in food, we should try to avoid contact with oxidants in the process of processing and storage, and delay or reduce the fading of Flax lignans.

In the food system with gardenia yellow as dye, adding ascorbic acid and sodium isoascorbate at the same time can obviously delay the color fading. Therefore, on the premise of not affecting the flavor and other quality indexes of the product, an appropriate amount of antioxidants can be added to prevent or delay the fading of gardenia yellow pigment.