Study on the stability of wolfberry composite candy

The effects of temperature, light, relative humidity and packaging conditions on the content of carotenoids in wolfberry composite candy were studied. Color parameters such as L* ( lightness) , a* ( redness) , b* ( yellowness) and the contents of zeaxanthin, carotenoid of wolfberry candies stored at 4, 25, 40 and 60 ℃ were determined at different time in this experiment, then a kinetic analysis of those quality indexes were determined. The results showed that the variation of color parameters and zeaxanthin content were in accordance with the zero-order reaction kinetics model.The carotenoid content was in accordance with the first-order reaction kinetics model, the fitting degree was well and the correlation coefficients were greater than 0.9.