The effect of pH on epoxybergamottin hydration in citrus juices analyzed by online reaction-high performance liquid chromatography

  • LI Guijie ,
  • CHENG Yujiao ,
  • ZHANG Qunlin ,
  • ZHOU Qi ,
  • TAN Anqun ,
  • ZHANG Tenghui ,
  • WU Houjiu ,
  • ZHAO Xiaochun ,
  • RUSSELL L ROUSEFF ,
  • LIANG Guolu
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  • 1 (Citrus Research Institute of Southwest University, National Citrus Engineering Research Center, Chongqing 400712, China)
    2 (Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, China)
    3 (Chengdu Centre Testing International Group Co., Ltd., Chengdu 610041, China)
    4 (College of Horticulture and Landscape Architectrue, Southwest University, Chongqing 400715, China)

Received date: 2019-07-29

  Online published: 2020-03-13

Abstract

An on-line analysis method determining chemical reaction process based on an HPLC automatic sampling system was developed to study the products and reaction rates of 6′,7′-epoxybergamottin (6′,7′-EB) acid-induced reaction in simulated citrus juices with different acidity. The automatic pretreatment of imitated juice was programmed to ensure complete reaction at 25 ℃ and pH 2.0, 3.5 and 5.0, respectively; chromatographic conditions were optimized to separate the reactant and main products fully. Therefore, periodic sampling and analysis of these compounds in the reaction system was realized. Qualitative and quantitative detection of each substance was carried out by a diode array detector using the external standard method. At 25 ℃ by acid catalysis, 6′,7′-EB mainly involved in side-chain epoxide ring-opening and hydration reactions to generate 6′,7′-dihydroxybergamottin, with a few amounts of isoimperatorin produced too; both reactions followed the first-order kinetics. At pH 2.0 and 3.5, 6′,7′-EB showed a half-life of 9.71 and 119.7 min, respectively, whereas at pH 5.0 it was almost stable. This developed method achieved the automatic on-line analysis of 6′,7′-EB reaction rate, exhibiting the characteristics of both high precision and time/effort saving. The obtained reaction rate constant at pH 3.5 could be used to accurately predict the concentration of 6′,7′-EB and its products in real grapefruit juice.

Cite this article

LI Guijie , CHENG Yujiao , ZHANG Qunlin , ZHOU Qi , TAN Anqun , ZHANG Tenghui , WU Houjiu , ZHAO Xiaochun , RUSSELL L ROUSEFF , LIANG Guolu . The effect of pH on epoxybergamottin hydration in citrus juices analyzed by online reaction-high performance liquid chromatography[J]. Food and Fermentation Industries, 2020 , 46(3) : 242 -249 . DOI: 10.13995/j.cnki.11-1802/ts.021807

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