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Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR)
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2021-01-01 , DOI: 10.1016/j.foodhyd.2020.106130 Yasumasa Yamada 1 , Motohiro Shizuma 2
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2021-01-01 , DOI: 10.1016/j.foodhyd.2020.106130 Yasumasa Yamada 1 , Motohiro Shizuma 2
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Abstract Aiming toward the production and characterization of delicious and functional gel foods, this communication studies the flavor release from cinnamon-containing κ-carrageenan gel. Cinnamaldehyde, which provides the flavor of cinnamon, was released in a trace amount from the gel and detected by flame ionization detector gas chromatography. The retention of cinnamaldehyde in κ-carrageenan gel and the interaction between flavor and polysaccharide were investigated by high-resolution magic-angle spinning nuclear magnetic resonance (HR-MAS NMR) and pulsed-field gradient NMR (PFG NMR). The intact cinnamaldehyde in the gel was also observed by HR-MAS NMR. The relative mobility difference of the flavor and polysaccharide molecules was observed from the diffusion-ordered NMR spectrum of PFG NMR.
中文翻译：
HR-MASNMR和脉冲场梯度核磁共振（PFG-NMR）抑制κ-卡拉胶凝胶释放肉桂醛的研究
摘要 本次交流以美味和功能性凝胶食品的生产和表征为目标，研究了含肉桂κ-卡拉胶凝胶的风味释放。提供肉桂风味的肉桂醛以痕量从凝胶中释放出来，并通过火焰离子化检测器气相色谱进行检测。通过高分辨率魔角旋转核磁共振（HR-MAS NMR）和脉冲场梯度核磁共振（PFG NMR）研究肉桂醛在κ-卡拉胶凝胶中的保留以及风味和多糖之间的相互作用。凝胶中完整的肉桂醛也通过 HR-MAS NMR 观察到。从PFG NMR的扩散有序NMR谱中观察到香料和多糖分子的相对迁移率差异。
更新日期：2021-01-01
中文翻译：
HR-MASNMR和脉冲场梯度核磁共振（PFG-NMR）抑制κ-卡拉胶凝胶释放肉桂醛的研究
摘要 本次交流以美味和功能性凝胶食品的生产和表征为目标，研究了含肉桂κ-卡拉胶凝胶的风味释放。提供肉桂风味的肉桂醛以痕量从凝胶中释放出来，并通过火焰离子化检测器气相色谱进行检测。通过高分辨率魔角旋转核磁共振（HR-MAS NMR）和脉冲场梯度核磁共振（PFG NMR）研究肉桂醛在κ-卡拉胶凝胶中的保留以及风味和多糖之间的相互作用。凝胶中完整的肉桂醛也通过 HR-MAS NMR 观察到。从PFG NMR的扩散有序NMR谱中观察到香料和多糖分子的相对迁移率差异。
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