Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability

Table 5

Effects of ascorbic acid and Na₂SO₃ on PSPC stability.

	Ascorbic acid concentration (mg/L)
𝐴	0	0.2	0.4	0.6	0.8
	0.721	0.732	0.758	0.792	0.799
	Concentration of Na2SO3 (mg/L)
𝐴	0	0.01	0.02	0.04	0.06
	0.698	0.657	0.642	0.638	0.632