Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, China.
Food Chem. 2014 Mar 1;146:423-8. doi: 10.1016/j.foodchem.2013.09.107. Epub 2013 Sep 25.
In this paper, we examined the role of chitosan in the removal of off-flavours from radish anthocyanin-rich pigments and studied the mechanisms of the process. Four radish glucosinolates (glucoraphenin, dehydroerucin, glucobrassicin, and glucoerucin) were identified by LC-MSn from root extracts and dehydroerucin was found to be the major glucosinolate in red radish roots. Application of chitosan with 76%, 83% or 89% deacetylation in radish extracts attributed to 26%, 35% or 43% adsorption rate for glucosinolates, and 28%, 26% or 22% for anthocyanins, respectively. HS-SPME/GC-MS analysis demonstrated that the concentration of volatile compounds decreased by 70%, resulting in the loss of odorous compounds. The changes in chitosan spectra before/after adsorption and after desorption at 1590 and 3360cm(-1) and at broad bands from 2600 to 2000cm(-1) suggest that the dominant adsorption mechanisms of glucosinolates on chitosan may be electrostatic attractions, including hydrogen bonds and charge neutralisation.
本文研究了壳聚糖在去除萝卜富含花色素的色素中的异味作用，并探讨了这一过程的机制。通过 LC-MSn 从根提取物中鉴定出四种萝卜硫苷（萝卜硫素、脱异硫氰酸烯丙酯、葡萄糖异硫氰酸酯和葡萄糖硫氰酸酯），发现脱异硫氰酸烯丙酯是红萝卜根中的主要硫苷。壳聚糖在萝卜提取物中的应用，其脱乙酰度分别为 76%、83%和 89%，对硫苷的吸附率分别为 26%、35%和 43%，对花色素的吸附率分别为 28%、26%和 22%。HS-SPME/GC-MS 分析表明，挥发性化合物的浓度降低了 70%，导致臭味化合物的损失。吸附前后壳聚糖光谱的变化以及在 1590 和 3360cm(-1)处和在 2600 至 2000cm(-1)的宽波段处的解吸表明，硫苷在壳聚糖上的主要吸附机制可能是静电吸引，包括氢键和电荷中和。
