Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using <sup>1</sup>H NMR.

Bai, Xueying; Wan, Peng; Liu, Jie; Yao, Jingyu; Chen, De-Wei

Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using ¹H NMR.

Bai, Xueying; Wan, Peng; Liu, Jie; Yao, Jingyu; Chen, De-Wei.

Afiliação

Bai X; School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.
Wan P; Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China.
Liu J; School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.
Yao J; Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China.
Chen DW; School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.

Curr Res Food Sci ; 6: 100411, 2023.

Article em En | MEDLINE | ID: mdl-36510595

Palavras-chave

CL-130, Chili oil for frying at 130 °C; CL-150, Chili oil for frying at 150 °C; CL-170, Chili oil for frying at 170 °C; CL-190, Chili oil for frying at 190 °C; Capsaicinoids; Capsanthin; Carotenoids; Chili oil; Frying temperature; IS, internal standard; NMR; NMR, nuclear magnetic resonance; SHU, Scoville heat units; TMS, tetramethylsilane

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

Texto completo

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XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China