基于拉曼光谱学的不同温度和紫外线照射持续时间下的阿斯塔山丁稳定性的评估
Xiaodan Liu1, Wenjing Li1, Zhiheng Yue1
1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China.
Food chemistry: X
|November 25, 2024
概括
使用拉曼光谱学研究了阿斯塔丁 (AST) 的稳定性. 高温和长时间的紫外线显著降解AST,影响其在食品中的使用.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 频谱学是一种光谱学.
背景情况:
- 阿斯塔克桑丁 (AST) 是一种天然的胡卜素,被广泛用作食品染料和抗氧化剂.
- 确保AST的稳定性对于其在食品中的有效应用至关重要.
- 在各种条件下了解AST降解途径对于食品工业至关重要.
研究的目的:
- 为了研究不同温度和紫外线照射条件下的阿斯丁 (AST) 溶液的稳定性.
- 开发一种现场,非破坏性的方法来监测AST降解和异构化.
- 为 AST 建立降解动力曲线和预测方程.
主要方法:
- 现场共聚焦拉曼光谱法用于分析AST的稳定性.
- 用密度函数理论 (DFT) 模拟来确定AST异构体的拉曼光谱.
- 应用高斯多峰拟合和皮尔森的相关性分析来研究降解和异构化.
主要成果:
- 在288小时的紫外线照射后,观察到9.13-di-cis同位素的异构.
- 高于60°C的温度和超过48小时的紫外线暴露导致AST显著降解 (>20%).
- 峰值强度比I1518/I880被确定为AST降解的最佳指标.
结论:
- 同焦拉曼光谱为评估AST稳定性提供了一种可行的非破坏性方法.
- 温度和紫外线等环境因素显著影响AST降解和异构.
- 研究结果为优化食品工业中AST的利用和储存提供了宝贵的见解.
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