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Characterization of a new yellow pigment from model reaction system related to garlic greening

文献类型： 外文期刊

作者： Wang, Dan 1 ; Li, Xihong 1 ; Zhao, Xiaoyan 2 ; Zhang, Chao 2 ; Ma, Yue 2 ; Zhao, Guanghua 1 ;

作者机构： 1.Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China

关键词： Precursor;Yellow pigment;Pyruvic acid;Model reaction system

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

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收录情况： SCI

摘要： Three yellow pigments have been identified from three reaction systems containing pyruvic acid and 2-(1H-pyrrolyl) acetic acid, 1-(2o-methyl-1o-carboxy-propyl) pyrrole, and 1-(2o-methyl-1o-carboxy-butyl) pyrrole (a kind of precursor of garlic green pigment) related to garlic greening in previous paper, respectively. In the present study, another kind of yellow pigment from the same system containing pyruvic acid and 2-(1H-pyrrolyl) acetic acid was identified by liquid chromatography-electrospray ionization mass spectrometry (LC-ESI MS/MS) and high-resolution electrospray ionization mass spectrometry. This kind of pigment made predominant contribution to the production of yellow pigment in this model reaction pathway, which was involved in garlic discoloration. It was observed that there were two more methyl groups located on two conjugated double bonds that bridged two moles of 2-(1H-pyrrolyl) acetic acid compared to the structures of pigments, which was identified in our previous paper. Molecular weight of the pigment is 329.1495 [M+H], and its molecular formula is CHNO which has a maximal absorbance at 436.9 nm, due to its conjugated structure.

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