Synthesis and Characterization of Pyrrolyl Alanine and Its Hyperchromic Effect on Laba Garlic Pigments

Abstract

Abstract: Pyrrolyl alanine, which can increase the shelf life of Laba garlic and maintain its green color, was synthesized by Paal-Knorr method and characterized by mass spectroscopy, infrared spectroscopy and 1H NMR spectroscopy. The hyperchromic effect of pyrrolyl alanine on Laba garlic pigments was also explored. The results showed that the addition of pyrrolyl alanine at the dose of 5.0 mmol/L prolonged the formation of green pigments in Laba garlic and as a result, the commodity character of Laba garlic could be maintained for 45 days at least. Moreover, the formation of green pigments still exhibited an upward trend after 45-day storage. Therefore, pyrrolyl alanine has an obvious hyperchromic effect on Laba garlic pigments.

Key words: Laba garlic, green pigment, pyrrolyl alanine, identification

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Synthesis and Characterization of Pyrrolyl Alanine and Its Hyperchromic Effect on Laba Garlic Pigments

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