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Li J.,Jiangnan University | Zou Y.,Jiangnan University | Sun Q.,Jiangnan University | Yang C.,Jiangnan University | And 2 more authors.
International Journal of Food Science and Technology | Year: 2015

Benzylglucosinolate (BG) was extracted by 70% methanol from maca and purified on acidic alumina column and semi-preparative Cosmosil cholester column. The purified sample was verified as BG by electrospray ionisation mass spectrometry (ESI-MS) and nuclear magnetic resonance spectra. The purity was 98.3% as determined by HPLC-MS. BG content of maca was quantified using external standard method by HPLC. Effect of physical and thermal processing on BG content of maca was investigated. When maca was steamed for 5 min before shredding, no significant difference of BG content was observed during postshredding time, while raw maca lost 57.2% of BG in 24 h. Steamed maca showed no significant loss of BG after drying at the temperature from 20 to 80 °C in 24 h. Thermal degradation was described by the first-order kinetics-Arrhenius equation for BG in the temperature range of 90-100 °C. © 2015 Institute of Food Science and Technology Source

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