Identification of β-carotene oxidation products produced by bleaching clay using UPLC-ESI-MS/MS

被引：13
|
作者：
Hambly, Andrew J. [1 ]
van Duijneveldt, Jeroen S. [1 ]
Gates, Paul J. [1 ]
机构：
[1] Univ Bristol, Sch Chem, Bristol BS8 1TS, Avon, England
来源：
FOOD CHEMISTRY | 2021年 / 353卷
基金：
英国工程与自然科学研究理事会;
关键词：
beta-Carotene; Oxidation; UPLC-MS; Vegetable oil; Acid-activated clay; VEGETABLE-OILS; ADSORPTION; MECHANISM; MONTMORILLONITE; PHOTOOXIDATION; RADICALS; CLEAVAGE; POLYENES; ENDOR; EARTH;
D O I：
10.1016/j.foodchem.2021.129455
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The removal of plant pigments such as beta-carotene is an aspect of vegetable oil processing often desired by the food and pharmaceutical industries. Adsorption of beta-carotene to acid-activated clay (AAC) is a well-established method for purification. Despite this, the removal mechanism of beta-carotene is not well understood. UPLC-MS/MS analysis of surface compounds extracted from beta-carotene-AAC (BC-AAC) complexes show that AAC acts as an oxidiser. Oxidation products detected included canthaxanthin and 3',4'-didehydro-beta-caroten-4-one. AAC had surface water exchanged with an O-18 labelled water and was then exposed to beta-carotene. Carotenoids labelled with O-18 were produced from this reaction, suggesting surface water is necessary for beta-carotene removal.
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页数：8
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