Application of spectroscopic techniques for color preservation analysis in apricot powders

Spectral-theoretical calculations have established that the coloring pigments of apricot powders contain derivatives of quercetin and cyanidin. The absorption spectrum (chromaticity) of apricot juice remains unchanged when stored for less than one hour, as well as when stored for the time required for technological processes for 9 hours. It is determined that the color of apricot juice depends on its storage time at atmospheric pressure and temperature. It has been found that the absorption spectrum (color) of apricot juice remains practically unchanged when stored for less than an hour and when stored for the time required for technological processes for juice processing (nine hours), in the case of removal of molecular oxygen soluble in the juice volume. Theoretical calculations using the modified Alentsev-Fock method for solving the Gauss function made it possible to determine the individual absorption bands of coloring pigments, on the basis of which the nativity of their molecular structures responsible for chromaticity (apricot juice) was determined.