THERMAL-DEGRADATION OF BETANINE IN VARIOUS WATER ALCOHOL MODEL SYSTEMS

被引：14

作者：

ALTAMIRANO, RC ^{[1
]}

DRDAK, M ^{[1
]}

SIMON, P ^{[1
]}

RAJNIAKOVA, A ^{[1
]}

KAROVICOVA, J ^{[1
]}

PRECLIK, L ^{[1
]}

机构：

[1] SLOVAK UNIV TECHNOL BRATISLAVA, DEPT PHYS CHEM, CS-81237 BRATISLAVA, CZECHOSLOVAKIA

来源：

FOOD CHEMISTRY | 1993年 / 46卷 / 01期

关键词：

D O I：

10.1016/0308-8146(93)90078-T

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Thermal degradation of betanine in the model systems water/glycerol, water/ethylene glycol and water/ethanol has been carried out at temperatures ranging from 60-degrees-C to 86-degrees-C. Water activity was chosen to be 0.87 and pH was adjusted to 5.0. The lowest stability of betanine and the lowest activation energy have been found for the system water/ethanol. This is in accordance with the idea of a nucleophilic attack on the structure >N+=CH- as the first step of the betanine degradation. It has been shown that the Guggenheim method is the most suitable for the treatment of experimental kinetic curves.

引用

页码：73 / 75

页数：3

共 12 条

[1] EFFECTS OF HEAT-TREATMENT, UV AND GAMMA-RADIATION ON SOME BEETROOT PIGMENTS [J].

AURSTAD, K ;

DAHLE, HK .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1973, 151 (03) :171-174

[2] INFLUENCE OF WATER ACTIVITY ON THE STABILITY OF BETANINE [J].

DRDAK, M ;

VALLOVA, M ;

GREIF, G ;

SIMKO, P ;

KUSY, P .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1990, 190 (02) :121-122

[3]

Drdak M., 1984, Bulletin Potravinarskeho Vyskumu, V23, P313

[4]

DRDAK M, 1990, NAHRUNG, V34, P307, DOI 10.1002/food.19900340402

[5]

HAVLIKOVA L, 1985, POTRAVINARSKE VEDY, V3, P111

[6] EXTENSION OF POST-HARVEST STORAGE LIFE OF SLICED CELERY [J].

JOHNSON, CE ;

VONELBE, JH ;

LINDSAY, RC .

JOURNAL OF FOOD SCIENCE, 1974, 39 (04) :678-680

[7] The effects of increased rehabilitation therapy after brain injury: results of a prospective controlled trial [J].

Shiel, A ;

Burn, JPS ;

Henry, D ;

Clark, J ;

Wilson, BA ;

Burnett, ME ;

McLellan, DL .

CLINICAL REHABILITATION, 2001, 15 (05) :501-514

[8]

LAIDLER KJ, 1965, CHEM KINETICS, P14

[9] THERMOSTABILITY OF RED BEET PIGMENTS (BETANINE AND VULGAXANTHIN .1. INFLUENCE OF PH AND TEMPERATURE [J].

SAGUY, I .

JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1554-1555

[10] EFFECT OF OXYGEN RETAINED ON BEET POWDER ON THE STABILITY OF BETANINE AND VULGAXANTHINE .1. [J].

SAGUY, I ;

GOLDMAN, M ;

BORD, A ;

COHEN, E .

JOURNAL OF FOOD SCIENCE, 1984, 49 (01) :99-&

← 1 2 →