Ferrand C, Marc F, Fritsch P, de Saint-Blanquat G
Département des Sciencs et Techniques d'Agen, Université Bordeaux I, Foulayronnes, France.
Food Addit Contam. 1998 May-Jun;15(4):487-93. doi: 10.1080/02652039809374670.
Sorbic acid has a system of conjugated double bonds which makes it able to undergo nucleophilic addition reactions with certain functions. The interactions between sorbic acid and amine functions present in the endogenous constituents of food were quantified. The formation of new products was demonstrated and the underlying mechanisms studied using ethyl sorbate and various amines. HPLC, GC, GC-SM and NMR analyses of the reaction mixtures enabled the products to be isolated and identified. The addition reactions led, at 20 degrees C, to linear monoadducts and, at 50 degrees C and 80 degrees C, to cyclic derivatives resulting from double addition.
山梨酸具有共轭双键体系，这使其能够与某些官能团发生亲核加成反应。对山梨酸与食品内源性成分中存在的胺官能团之间的相互作用进行了定量分析。利用山梨酸乙酯和各种胺类证明了新产物的形成，并对其潜在机制进行了研究。通过对反应混合物进行高效液相色谱（HPLC）、气相色谱（GC）、气相色谱 - 质谱联用（GC - SM）和核磁共振（NMR）分析，得以分离和鉴定产物。在20℃时，加成反应生成线性单加合物；在50℃和80℃时，则生成双加成产生的环状衍生物。
