Gardenia yellow pigment (GYP) may undergo chemical degradation under different conditions resulting in color fading. This study investigated the effects of different phenolic compounds (caffeic acid, rosmarinic acid, tannic acid, epicatechin, chlorogenic acid, epigallocatechin, and epigallocatechin gallate) on the physical and chemical stability of GYP under light and different temperatures. Furthermore, food models with GYP/phenolic compounds were simulated to evaluate the GYP stability under different cooking methods. The addition of phenolic compounds, especially tannic acid, epigallocatechin gallate, epigallocatechin, and rosmarinic acid, significantly improved the GYP stability during light and thermal treatments. Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) spectroscopy confirmed that the formation of hydrogen bonds between GYP and selected phenolic compounds (tannic acid, epigallocatechin gallate, epigallocatechin, and rosmarinic acid), which may lead to the enhancement of GYP stability. Moreover, these selected phenolic compounds provided potent protective effects on GYP under different cooking methods.

栀子黄色素 (GYP) 在不同条件下可能会发生化学降解，从而导致褪色。本研究调查了不同酚类化合物（咖啡酸、迷迭香酸、单宁酸、表儿茶素、绿原酸、表没食子儿茶素和表没食子儿茶素没食子酸酯）在光照和不同温度下对 GYP 物理和化学稳定性的影响。此外，模拟了 GYP/酚类化合物的食品模型，以评估不同烹饪方法下 GYP 的稳定性。添加酚类化合物，特别是单宁酸、表没食子儿茶素没食子酸酯、表没食子儿茶素和迷迭香酸，显着提高了光和热处理过程中 GYP 的稳定性。傅里叶变换红外 (FTIR) 和核磁共振 (NMR) 光谱证实 GYP 与选定的酚类化合物（单宁酸、表没食子儿茶素没食子酸酯、表没食子儿茶素和迷迭香酸）之间形成氢键，这可能导致 GYP 稳定性的增强. 此外，这些选定的酚类化合物在不同的烹饪方法下对 GYP 提供了有效的保护作用。