Thermal degradation kinetics analysis of monacolin K in Monascus-fermented products

Ou, Hsin-Ping; Wang, Chiun-C.R.; Lai, Lih-Shiuh

doi:10.1016/j.lwt.2008.05.021

Cited by 21 publications

(15 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Hillmann et al (2011) Table 1. Ou et al (2009) studied the thermal degradation kinetics of Monacolin K, a metabolite produced by Monascus spp., at a temperature interval of 90-121°C and reported t 1/2 values in the range of 30.64-1.38 h, which would be much more stable.…”

Section: Comparison With Other Systemsmentioning

confidence: 99%

Effect of heat exposure on the colour intensity of red pigments produced by Penicillium purpurogenum GH2

Morales‐Oyervides

Oliveira

Sousa‐Gallagher

et al. 2015

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Comparison With Other Systemsmentioning

confidence: 99%

Effect of heat exposure on the colour intensity of red pigments produced by Penicillium purpurogenum GH2

Morales‐Oyervides

Oliveira

Sousa‐Gallagher

et al. 2015

Journal of Food Engineering

View full text Add to dashboard Cite

“…The activation energies of HSYA degradation in aqueous solution and XBJ were calculated to be 78.53 and 92.90 kJ∙mol −1 , respectively. Higher activation energy indicates that a compound needs to acquire a greater amount of energy to undergo a specific reaction [ 22 ]. The higher Ea in XBJ suggested that HSYA degradation is more sensitive to temperature changes in XBJ.…”

Section: Resultsmentioning

confidence: 99%

Superior Stability of Hydroxysafflor Yellow A in Xuebijing Injection and the Associated Mechanism

Zhang

Wang

et al. 2017

Molecules

View full text Add to dashboard Cite

Hydroxysafflor yellow A (HSYA) is the main bioactive ingredient of XBJ injection. At first, the stability of HSYA in solution and in a Xuebijing injection was investigated, then the mechanisms of the increased stability of HSYA in the XBJ injection were investigated to provide useful information on clinical safety. HSYA stability was investigated as a function of pH and temperature in aqueous solution and an XBJ injection, following the guidelines from the International Conference on Harmonisation of Technical Requirements for Registration of Pharmaceuticals for Human Use. Products were identified by UPLC-MS/MS. HSYA reaction followed first-order kinetics under all conditions. The half-life of HSYA in XBJ was almost 40 times longer than in aqueous solution. The activation energies of HSYA reaction in aqueous solution and XBJ were calculated to be 78.53 and 92.90 kJ∙mol−1 by using Arrhenius equation. The results indicated that HSYA was more stable in XBJ than in aqueous solution. Two products were identified and the mechanism was intra-molecular nucleophilic substitution. The excellent stability of HSYA in XBJ injection partly due to the micelles formed in the injection. The study may provide clues for compatibility in TCM prescription and also provide useful information for further preparation technology research of HSYA and assessment of clinical safety of XBJ.

show abstract

“…where k , k B and h are the rate, Boltzmann and Planck constants. From Eqn and Eqn we can establish relationships between the kinetic empirical parameter A and thermodynamic parameters Δ H ‡ and Δ S ‡ …”

Section: Methodsmentioning

confidence: 99%

Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-α-acids

Blanco

Nimubona

Caballero

2014

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

Thermal degradation kinetics analysis of monacolin K in Monascus-fermented products

Cited by 21 publications

References 20 publications

Effect of heat exposure on the colour intensity of red pigments produced by Penicillium purpurogenum GH2

Effect of heat exposure on the colour intensity of red pigments produced by Penicillium purpurogenum GH2

Superior Stability of Hydroxysafflor Yellow A in Xuebijing Injection and the Associated Mechanism

Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-α-acids

Contact Info

Product

Resources

About