The effects of different treatments on the stability of the sesaminol-triglucoside

Authors

ZHU Xiuling, School of Biological and Chemical Engineering, Anhui Polytechnic University, Beijing Middle Road, Wuhu, Anhui 241000, China
DAI Qingyuan, School of Biological and Chemical Engineering, Anhui Polytechnic University, Beijing Middle Road, Wuhu, Anhui 241000, China
WANG Feng, School of Biological and Chemical Engineering, Anhui Polytechnic University, Beijing Middle Road, Wuhu, Anhui 241000, China
TAO Renyou, School of Biological and Chemical Engineering, Anhui Polytechnic University, Beijing Middle Road, Wuhu, Anhui 241000, China
CAO Xinxin, School of Biological and Chemical Engineering, Anhui Polytechnic University, Beijing Middle Road, Wuhu, Anhui 241000, China
XU Zuowen, Wuhu Yiranxiang Wood-pressed Edible Oil Co., Ltd., Wuhu, Anhui 241100, China
ZHANG Zhixiang, Wuhu Yiranxiang Wood-pressed Edible Oil Co., Ltd., Wuhu, Anhui 241100, China

Abstract

The effects of light, heat, oxygen (air), acid, alkali, enzyme and high temperature and high pressure on the stability of the sesaminol-triglucoside were investigated in this study. The results showed that the light, heat, oxygen (air), alkali (sodium hydroxide), high temperature and high pressure, and α-glucosidase treatments had no significant effects on the stability of the sesaminol-triglycosides. However, the hydrochloric acid, β-glucosidase, α-galactosidase and β-galactosidase treatments resulted in significant decreases in the stability of sesaminol triglucoside. It was indicated that sesaminol-triglucoside was unstable under the treatment of specific acid or enzyme, and could be converted into other compounds.

Publication Date

6-28-2019

First Page

30

Last Page

35

DOI

10.13652/j.issn.1003-5788.2019.06.005

Recommended Citation

Xiuling, ZHU; Qingyuan, DAI; Feng, WANG; Renyou, TAO; Xinxin, CAO; Zuowen, XU; and Zhixiang, ZHANG (2019) "The effects of different treatments on the stability of the sesaminol-triglucoside," Food and Machinery: Vol. 35: Iss. 6, Article 5.
DOI: 10.13652/j.issn.1003-5788.2019.06.005
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/5

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