Rodríguez-Pérez C, Quirantes-Piné R, Contreras M del M, Uberos J, Fernández-Gutiérrez A, Segura-Carretero A
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071 Granada, Spain; Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento s/n, Edificio BioRegión, 18017 Granada, Spain.
Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento s/n, Edificio BioRegión, 18017 Granada, Spain.
Food Chem. 2015 May 1;174:392-9. doi: 10.1016/j.foodchem.2014.11.061. Epub 2014 Nov 18.
Shelf life of commercial cranberry syrup irradiated with gamma radiation at a rate of 5 kGy and stored for 6 months at 25 °C and 60% relative humidity (RH) and under accelerated stability conditions was investigated. High-performance liquid chromatography coupled to electrospray ionisation quadrupole-time-of-flight mass spectrometry (HPLC-ESI-QTOF-MS) was used to characterise cranberry syrup. Afterwards, these compounds were quantified by HPLC-ESI-QTOF-MS and 4-dimethylaminocinnamaldehyde (DMAC) assay. A significant increase in the content of procyanidin B isomer 1 (from 4.4 to 7.0 μg/ml) and procyanidin A2 (from 83 to 93 μg/ml) was observed after irradiation and compared with the non-irradiated syrup. Procyanidin B isomers and prodelphinidin were stable at 25 °C during the first month of storage, whereas quercetin and some derivatives remained constant for 3 months of storage at this temperature. In short, after gamma-irradiation in dose of 5 kGy, most compounds were highly stable for a month at 25 °C.
研究了以5千戈瑞的剂量进行伽马辐射、并在25℃和60%相对湿度（RH）条件下储存6个月以及在加速稳定性条件下商业蔓越莓糖浆的保质期。采用高效液相色谱-电喷雾电离四极杆-飞行时间质谱联用技术（HPLC-ESI-QTOF-MS）对蔓越莓糖浆进行表征。之后，通过HPLC-ESI-QTOF-MS和4-二甲基氨基肉桂醛（DMAC）分析法对这些化合物进行定量。与未辐照的糖浆相比，辐照后原花青素B异构体1（从4.4微克/毫升增至7.0微克/毫升）和原花青素A2（从83微克/毫升增至93微克/毫升）的含量显著增加。原花青素B异构体和原花青定在25℃储存的第一个月内保持稳定，而槲皮素及其一些衍生物在此温度下储存3个月保持恒定。简而言之，在5千戈瑞剂量的伽马辐射后，大多数化合物在25℃下一个月内高度稳定。
