Effects of temperature, pH and light on the stability of aloin A and characterisation of its major degradation products
Version of Record online: 22 JAN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 7, pages 1773–1779, July 2014
How to Cite
Ding, W.-J., Wu, X.-F., Zhong, J.-S. and Wan, J.-Z. (2014), Effects of temperature, pH and light on the stability of aloin A and characterisation of its major degradation products. International Journal of Food Science & Technology, 49: 1773–1779. doi: 10.1111/ijfs.12500
- Issue online: 18 JUN 2014
- Version of Record online: 22 JAN 2014
- Manuscript Accepted: 16 DEC 2013
- Manuscript Received: 1 OCT 2013
- National Science and Technology. Grant Number: No. 2012BAD36B02
Figure S1 The chromatograms of degradation products of aloin A under different temperature (a), light (b) and pH (c) conditions.
Figure S2 The chromatograms of degradation of aloin A at different time points at 50 °C (a) and pH 5.0 (b) and under light condition (c).
Table S1 1H NMR data of 10-hydroxyaloin B (1), 10-hydroxyaloin A (2), elgonica-dimer B (3) and elgonica-dimer A (4) in MeOH-d4.
Table S2 13C NMR data of 10-hydroxyaloin B (1), 10-hydroxyaloin A (2), elgonica-dimer B (3) and elgonica-dimer A (4) in MeOH-d4.
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