Effect on garlic greening and thermal stability of 1-(2 '-hydroxybenzene-1 '-carboxy-ethyl) pyrrole

文献类型: 外文期刊

第一作者: Wang, Dan

作者: Wang, Dan;Zhao, Guanghua;Wang, Dan;Li, Xihong;Wang, Dan;Zhao, Xiaoyan;Zhao, Guanghua;Zhao, Guanghua

作者机构:

关键词: 1-(2 '-Hydroxybenzene-1 '-carboxy-ethyl) pyrrole;Garlic;Green pigment;Thermal stability

期刊名称:EUROPEAN FOOD RESEARCH AND TECHNOLOGY ( 影响因子:2.998; 五年影响因子:3.005 )

ISSN: 1438-2377

年卷期: 2011 年 232 卷 3 期

页码:

收录情况: SCI

摘要: 1-(2'-Hydroxybenzene-1'-carboxy-ethyl) pyrrole (P-Tyr) was synthesized to study its effect on garlic greening. The puree of freshly harvested garlic bulbs turned green after being soaked in solutions of P-Tyr, and with increasing concentration, the green color of the puree became deeper. The thermal stability of P-Tyr was studied by differential scanning calorimetry. Thermodynamic analysis showed that the conversion of P-Tyr followed an Arrhenius relationship, where the delta enthalpy (H) and activation energy (Ea) were 399.102 J/g and 82.137 +/- 3.243 kJ/mol, respectively. Furthermore, the relationships between the degree of conversion of P-Tyr and time or temperature were reported. This study demonstrated that the evaluated P-Tyr is stable over a wide range of temperatures and time.

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