Thermal degradation of cyanidin-3-O-glucoside: Mechanism and toxicity of products.

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作者： Jingjing,Dong ^[1] ; Sidong,Li ^[2] ; Jie,Zhang ^[3] ; Ake,Liu ^[1] ; Jiahong,Ren ^[1]

作者单位： Department of Life Sciences, Changzhi University, Changzhi 046011, China. ^[1] School of International Education, Guangzhou College of Technology and Business, Guangzhou 510850, China; The Marine Biomedical Research Institute, Guangdong Medical University, Zhangjiang 524023, China. Electronic address: lisidong2210491@163.com. ^[2] College of Agriculture, Shanxi Agricultural University, Taigu 030801, China. ^[3]

关键词 3-Methylfuran (PubChem CID: 13587)3-Methylfuran-2,5-dione (PubChem CID: 12012)Cyanidin-3-O-gluoside Cyanidin-3-O-gluoside (PubChem CID:197081)Food safety Furan-3-carbaldehyde (PubChem CID: 10351)Phenol (PubChem CID: 996)Product toxicity Py-GCMS Pyrocatechol (PubChem CID: 289)Resorcinol (PubChem CID: 5054)TG-FTIR

主题词花青苷类(Anthocyanins);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);葡糖苷类(Glucosides);糖苷类(Glycosides);酚类(Phenols)

DOI 10.1016/j.foodchem.2021.131018

PMID 34507210

发布时间 2021-11-17

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