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

doi:10.7506/spkx1002-6630-201115001

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (15): 1-4.doi: 10.7506/spkx1002-6630-201115001

• Basic Research • Next Articles

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

WANG Dan1,2，HU Xiao-song3，ZHAO Guang-hua3,*

(1. Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China；2. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China； 3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Online:2011-08-15 Published:2011-07-26

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

CLC Number:

TS255.1

WANG Dan，HU Xiao-song，ZHAO Guang-hua. Synthesis and Characterization of Pyrrolyl Alanine and Its Hyperchromic Effect on Laba Garlic Pigments[J]. FOOD SCIENCE, 2011, 32(15): 1-4.

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

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