Stability assessment of crocetin and crocetin derivatives in Gardenia yellow pigment and Gardenia fruit pomace in presence of different cooking methods
Food Chemistry(2020)
摘要
•Seven crocetin derivatives (CDs) were identified by LC-MS and HPLC.•Heating induced detachment of aglycon and the increase of trans/cis crocetin.•Lighting induced oxidation and isomerization of CDs.•Different cooking methods had distinct impacts on the stability of CDs.•Steaming was able to retain the most content of CDs.
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关键词
Gardenia yellow pigment (GY),Gardenia fruit pomace (GFP),Crocetin derivatives,Stability,Different cooking methods
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