食品科学2011，Vol.32Issue(15)：1-4,4.
吡咯基丙氨酸的合成表征及对腊八蒜的增色作用
Synthesis and Characterization of Pyrrolyl Alanine and Its Hyperchromic Effect on Laba Garlic Pigments
摘要
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.关键词
腊八蒜/绿色素/吡咯基丙氨酸/结构鉴定Key words
Laba garlic/green pigment/pyrrolyl alanine/identification分类
轻工纺织引用本文复制引用
王丹,胡小松,赵广华..吡咯基丙氨酸的合成表征及对腊八蒜的增色作用[J].食品科学,2011,32(15):1-4,4.基金项目
国家自然科学基金项目 （）
第四十七批中国博士后科学基金项目 （）
