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

文献类型： 外文期刊

作者： Wang, Dan 1 ; Li, Xihong 2 ; Zhao, Xiaoyan 3 ; Zhao, Guanghua 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China

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

4.Minist Educ, Engn Res Ctr Fruits & Vegetables Proc, Beijing 100083, Peoples R China

5.Minist Agr, Key Lab Fruits & Vegetables Proc, Beijing 100083, Peoples R China

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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