FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (11): 16-23.doi: 10.7506/spkx1002-6630-20231012-090
• Basic Research • Previous Articles Next Articles
YU Yumeng, MA Yuxiang, ZHANG Chenxia, WANG Xuede
Online:
Published:
Abstract: This study investigated the effects of different factors on the conversion of sesamolin to sesamol under high temperature conditions, explored its conversion kinetics, and analyzed the relevant pathways by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results indicated that glycerol was an ideal medium for converting sesamolin into sesamol. Both the reaction temperature and time had a significant impact on the yield of sesamol. At temperatures between 160 ℃ and 200 ℃, the degradation of sesamolin followed first-order kinetics, and temperature was positively correlated with the reaction rate constant, but negatively correlated with the half-life and one-tenth-life. The activation energy of this reaction was calculated to be (104.50 ± 4.32) kJ/mol using the Arrhenius equation. The LC-MS/MS results revealed that the reaction system using sesamolin as the substrate included two conversion pathways: the generation and conversion of sesamol.
Key words: high temperature; sesamolin; sesamol; conversion; kinetic studies
CLC Number:
TS221
YU Yumeng, MA Yuxiang, ZHANG Chenxia, WANG Xuede. Regularity and Reaction Mechanism of the Conversion of Sesamolin into Sesamol under High Temperature Conditions[J]. FOOD SCIENCE, 2024, 45(11): 16-23.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20231012-090
https://www.spkx.net.cn/EN/Y2024/V45/I11/16