Registro Completo |
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
22/03/1994 |
Data da última atualização: |
22/03/1994 |
Autoria: |
NAGY, S.; ROUSEFF, R. L.; FISHER, J. F.; LEE, H. S. |
Afiliação: |
Scientific Research Department, Florida Department of Citrus, and University of Florida, CREC, 700 Experiment Station Road, Lake Alfred, Florida 33850. |
Título: |
HPLC Separation and Spectral Characterization of Browning Pigments from White Grapefruit Juice Stored in Glass and Cans |
Ano de publicação: |
1992 |
Fonte/Imprenta: |
Jornal of Agricultural and Food Chemistry, v.40, n.1, p.27, 1992 |
ISSN: |
0021-8561 |
Idioma: |
Inglês |
Conteúdo: |
A ternary solvent system consisting of water, acetonitrile, and tetrahydrofuran was used in HPLC to separate browning pigments formed in grapefruit juice stored in cans and bottles. Pigments were spectrophotometrically characterized using a photodiode array detector. HPLC runs evaluated at various storage times manifested different browning patterns with both the canned and bottled juices. Some compounds increased and then decayed with time, whereas others continued to intensify. Late eluting components (Rt > 80 min) were the most nonpolar browning pigments and, also, showed the most consistent HPLC patterns. HPLC patterns, retention times, and UV-vis spectra of browning components in canned juices were notably different from those of glass-packed juices.Most of the separated compounds exhibited absorbance maxima in the region 380-400 nm, and a value of390 nm was ascertained by averaging all visible-absorbing maximums. No browning pigment had a distinct absorbance above 400nm. The use of 390 nm to monitor nonenzymic browning of graperfruit juice is more appropriate than the current accepted value of 420 nm. |
Palavras-Chave: |
Citros. |
Thesagro: |
Suco; Tecnologia. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01713naa a2200205 a 4500 001 1633028 005 1994-03-22 008 1992 bl uuuu u00u1 u #d 022 $a0021-8561 100 1 $aNAGY, S. 245 $aHPLC Separation and Spectral Characterization of Browning Pigments from White Grapefruit Juice Stored in Glass and Cans 260 $c1992 520 $aA ternary solvent system consisting of water, acetonitrile, and tetrahydrofuran was used in HPLC to separate browning pigments formed in grapefruit juice stored in cans and bottles. Pigments were spectrophotometrically characterized using a photodiode array detector. HPLC runs evaluated at various storage times manifested different browning patterns with both the canned and bottled juices. Some compounds increased and then decayed with time, whereas others continued to intensify. Late eluting components (Rt > 80 min) were the most nonpolar browning pigments and, also, showed the most consistent HPLC patterns. HPLC patterns, retention times, and UV-vis spectra of browning components in canned juices were notably different from those of glass-packed juices.Most of the separated compounds exhibited absorbance maxima in the region 380-400 nm, and a value of390 nm was ascertained by averaging all visible-absorbing maximums. No browning pigment had a distinct absorbance above 400nm. The use of 390 nm to monitor nonenzymic browning of graperfruit juice is more appropriate than the current accepted value of 420 nm. 650 $aSuco 650 $aTecnologia 653 $aCitros 700 1 $aROUSEFF, R. L. 700 1 $aFISHER, J. F. 700 1 $aLEE, H. S. 773 $tJornal of Agricultural and Food Chemistry$gv.40, n.1, p.27, 1992
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
|