Advances in chemistry of isothiocyanate-derived colourants.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022347" target="_blank" >RIV/60461373:22330/09:00022347 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Advances in chemistry of isothiocyanate-derived colourants.

Popis výsledku v původním jazyce

Reactions of isothiocyanates (ITCs) in the presence of amino compounds were studied. They led to colored structures via substituted 2-thiohydantoins. Low-molecular colorants isolated and characterized from the model systems were yellow to red diastereomeric dehydrodimers of 2-thiohydantoin derivatives that contain an acidic methylene group are formed in mixtures consisted of ITCs and amino acids with -methylene group in mild acidic to mild alkaline systems. The condensation products of the 2-thiohydantoins with reactive aromatic or heterocyclic carbaldehydes from the Maillard reaction, essential oils etc. comprise a heterogeneous group of mostly yellow colorants. Blue compounds of two types are structurally more complicated structures that arise from N-substituted amino acids and ITCs in alkaline media.

Název v anglickém jazyce

Advances in chemistry of isothiocyanate-derived colourants.

Popis výsledku anglicky

Reactions of isothiocyanates (ITCs) in the presence of amino compounds were studied. They led to colored structures via substituted 2-thiohydantoins. Low-molecular colorants isolated and characterized from the model systems were yellow to red diastereomeric dehydrodimers of 2-thiohydantoin derivatives that contain an acidic methylene group are formed in mixtures consisted of ITCs and amino acids with -methylene group in mild acidic to mild alkaline systems. The condensation products of the 2-thiohydantoins with reactive aromatic or heterocyclic carbaldehydes from the Maillard reaction, essential oils etc. comprise a heterogeneous group of mostly yellow colorants. Blue compounds of two types are structurally more complicated structures that arise from N-substituted amino acids and ITCs in alkaline media.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/OC%20122" target="_blank" >OC 122: Biologicky a technologicky významné S-alk(en)yl cystein-sulfoxidy v zeleninách</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

27

Číslo periodika v rámci svazku

S

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

000269005600064

EID výsledku v databázi Scopus

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