SHI Qiu-yu, WANG He-ya, QIAN He. Study on the stability of torulene from Sporidiobolus pararoseus[J]. Science and Technology of Food Industry, 2014, (04): 135-139. DOI: 10.13386/j.issn1002-0306.2014.04.004
Citation: SHI Qiu-yu, WANG He-ya, QIAN He. Study on the stability of torulene from Sporidiobolus pararoseus[J]. Science and Technology of Food Industry, 2014, (04): 135-139. DOI: 10.13386/j.issn1002-0306.2014.04.004

Study on the stability of torulene from Sporidiobolus pararoseus

  • The torulene stability from Sporidiobolus pararoseus was studied in this paper. The retention rate of total torulene and percent of all-trans torulene among torulene geometrical isomers were determined under different conditions, such as light, oxygen and temperature. The results showed that torulene had a great loss with the increasing temperature and faded intensified when the temperature reached 80 121℃ and about percent of 50 to 70 of total all-trans torulene configuration gradually transformed to cis-torulene isomers at that time;Torulene was quite unstable under light and degraded rapidly especially in direct sunlight;Percent of 90 torulene experienced oxidation and degradation after storage for a week filled with air which had an insignificant effect on the percentage of all-trans configuration of torulene. We have further concluded that light, oxygen and temperature had the same trend on the effect of total torulene retention rate and all- trans torulene relative percentage, and torulene isomerization was mainly affected by light and temperature.
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