The influence of some common food additives on the stability of cryptoflavin ,and the resistance of cryptoflavin to heat ,light,oxidation and reduction were investigated.

研究了常用的几种食品添加剂对隐黄素稳定性的影响，探讨了隐黄素的耐热性、耐光性和耐氧化性、耐还原性。