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pro vyhledávání: '"Yani Mi"'
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100559- (2023)
Enzymatic acylation was employed to synthesize acylated anthocyanin, and a hybrid chemical model system was used for the formation of heterocyclic amines. And the inhibition effect and underline mechanism were investigated by analyzing the variations
Externí odkaz:
https://doaj.org/article/a763d856e968410da4a482274f649317
Autor:
Hui Teng, Yani Mi, Hongting Deng, Yuanju He, Shunxin Wang, Chao Ai, Hui Cao, Baodong Zheng, Lei Chen
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1732-1739 (2022)
Heterocyclic amines (HCAs) are a group of carcinogenic substances produced in protein-rich poultry meat under high-temperature. Enzymatic acylation of anthocyanins (ACNs) is a reliable way to improve their stability, and we recently found the acylate
Externí odkaz:
https://doaj.org/article/2115cf96858642dba168d5a05cdc44cb
Publikováno v:
Food chemistry. 372
Raspberry anthocyanins were isolated and purified by XAD-7HP macroporous resin and silica gel column chromatography. Anthocyanins were then acylated with methyl salicylate as catalyzed by lipase under reduced pressure, and the conversion rate was 84.