Effects of temperature, pH and light on the stability of aloin A and characterisation of its major degradation products
Article first published 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 published online: 18 JUN 2014
- Article first published 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.
Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.