Ferrand C, Marc F, Fritsch P, de Saint Blanquat G
Laboratoire d'Analyse de la Valeur Biologique des Aliments, Département Universitaire des Sciences d'Agen, Université Bordeaux I, Avenue Michel Serres, 47000 Agen, France.
Food Addit Contam. 2000 Dec;17(12):947-56. doi: 10.1080/02652030050207729.
Potassium sorbate can undergo oxidation to form carbonyl moieties and cause browning. This investigation studied the fate of the compounds produced by auto-oxidation of potassium sorbate and measured the browning in the presence of amines. Experimental plans in which four factors were combined (temperature, oxygen, amine and light) led to the observation that the interaction between oxygen and high temperature (75 degrees C) favoured browning, independently of the presence of amine. At 4 degrees C, the amine seemed to cause a decrease in the proportion of carbonyl-containing compounds which would appear to participate in carbonyl-amine reactions. At 75 degrees C, the amine forms adducts with the potassium sorbate. In parallel, high temperature favours auto-oxidation reactions that produce carbonyls. GC/MS and NMR analysis of the reaction products of potassium sorbate/amine mixtures led to the identification of cyclic products.
山梨酸钾会发生氧化形成羰基部分并导致褐变。本研究调查了山梨酸钾自动氧化产生的化合物的去向，并测定了在胺存在下的褐变情况。将四个因素（温度、氧气、胺和光照）相结合的实验方案得出的观察结果是，氧气与高温（75摄氏度）之间的相互作用有利于褐变，与胺的存在无关。在4摄氏度时，胺似乎会导致含羰基化合物的比例下降，而这些化合物似乎参与了羰基-胺反应。在75摄氏度时，胺与山梨酸钾形成加合物。同时，高温有利于产生羰基的自动氧化反应。对山梨酸钾/胺混合物的反应产物进行气相色谱/质谱联用（GC/MS）和核磁共振（NMR）分析，鉴定出了环状产物。
