The experiment also include the preliminary study of the effects of light, temperature, pH value, reductant, oxide, sucrose, preservative and metal ions on its stability.

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.

The thermal stability , acid-resistance, alkali-resistance, oxidation-resistance, acid and alkali absorption of the soybean protein fibers were determined according to printing and dyeing process.