The instability of lutein limited its application in the food industry. The study investigated the effects of ten phenolic acids (tannic acid, gallic acid, ferulic acid, syringic acid, rosmarinic acid, 3, 4-dihydroxybenzoic acid, caffeic acid, vanillic acid, coumalic acid, and chlorogenic acid) on the physical and chemical stability of lutein under dark/light and different temperatures. Moreover, the lutein stability with phenolic acids in food models was further assessed in different food processing methods and subsequent biscuit storage. The addition of rosmarinic acid, gallic acid, caffeic acid, and tannic acid significantly improved lutein stability during different conditions. Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) analyses indicated that lutein could interact with selected phenolic acids (rosmarinic acid, gallic acid, caffeic acid, and tannic acid) through hydrogen bonds and van der Waals forces. Additionally, the lutein under the existence of selected phenolic acids presented strong thermal stability in different food processing methods. Compared with the storage for 9 days at 27 °C, these phenolic acids also exhibited significant protective effects on lutein in biscuits after the storage for 3 days.

叶黄素的不稳定性限制了其在食品工业中的应用。本研究考察了十种酚酸（单宁酸、没食子酸、阿魏酸、丁香酸、迷迭香酸、3, 4-二羟基苯甲酸、咖啡酸、香草酸、香豆酸和绿原酸）对物理化学性质的影响。叶黄素在暗/光和不同温度下的稳定性。此外，在不同的食品加工方法和随后的饼干储存中，进一步评估了食品模型中叶黄素与酚酸的稳定性。添加迷迭香酸、没食子酸、咖啡酸和单宁酸显着提高了不同条件下的叶黄素稳定性。傅里叶变换红外 (FTIR) 和核磁共振 (NMR) 分析表明，叶黄素可以与选定的酚酸（迷迭香酸、没食子酸、咖啡酸和单宁酸）通过氢键和范德华力。此外，在选择的酚酸存在下的叶黄素在不同的食品加工方法中表现出很强的热稳定性。与在27℃下储存9天相比，这些酚酸在储存3天后对饼干中的叶黄素也表现出显着的保护作用。