Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Food Res Int. 2021 Feb;140:109957. doi: 10.1016/j.foodres.2020.109957. Epub 2020 Dec 8.
The specific chemical bond changes of green pigment formed in garlic discoloration were investigated in our study. Multiple analysis methods were used in the degradation of pigment, including ultraviolet-visible (UV-Vis) spectrophotometry, attenuated total reflection Fourier transform infrared (ATR-FTIR) and Fourier transform infrared near infrared (FT-NIR). Green pigments were treated at 40 °C for 7 days in the pH range of 5.0-8.0. Principal component analysis of the ATR-FTIR and FT-NIR spectra indicated the similarities and differences during pigment degradation. It was found that the degradation degree of green pigments in a solution with pH 5.0 was the lowest. Changes in the absorptions of CO, COO, CN, CN, OCOCH, COC, COOH, and NH bonds vibrations are attributed to the decomposition of the pigments. The absorption at 5170 cm (NH bond first overtone) and 4871 cm (OCH stretching) correlated to pigment degradation were confirmed by FT-NIR spectra. One proposed pathway of the pigment decomposition was explored.
我们的研究调查了大蒜变色过程中形成的绿色素的特定化学键变化。在色素降解过程中，使用了多种分析方法，包括紫外可见分光光度法（UV-Vis）、衰减全反射傅里叶变换红外光谱（ATR-FTIR）和傅里叶变换近红外光谱（FT-NIR）。将绿色素在 40°C 下处理 7 天，pH 值范围为 5.0-8.0。ATR-FTIR 和 FT-NIR 光谱的主成分分析表明了色素降解过程中的相似性和差异。结果发现，在 pH 值为 5.0 的溶液中绿色素的降解程度最低。CO、COO、CN、CN、OCOCH、COC、COOH 和 NH 键振动吸收的变化归因于色素的分解。FT-NIR 光谱证实，5170cm（NH 键第一泛频）和 4871cm（OCH 伸缩）处与色素降解相关的吸收峰与色素降解相关。探索了一种色素分解的可能途径。
