CHARACTERIZATION OF THE COLORED THERMAL-DEGRADATION PRODUCTS OF BIXIN FROM ANNATTO AND A REVISED MECHANISM FOR THEIR FORMATION

被引:48
作者
SCOTTER, MJ
机构
[1] Ministry of Agriculture, Fisheries and Food, CSL Food Science Laboratory, Norwich
关键词
D O I
10.1016/0308-8146(95)90785-6
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The main thermal degradation product of 9'-cis-bixin, the principal liposoluble colouring component of annatto food colouring, has been prepared, isolated and purified. Its structure has been confirmed as the trans-monomethyl ester of 4,8-dimethyltetradecahexaenedioic acid using HPLC with photodiode array detection, H-1 NMR spectroscopy and mass spectrometry. The compound has been shown to exist in different stereoisomeric configurations in solution and to be susceptible to hydrolysis, forming a range of compounds analogous to bixin and norbixin. The results lead to a revised mechanism for the thermal degradation of 9'-cis-bixin.
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页码:177 / 185
页数:9
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