文献类型：期刊文献

英文题名：Thermal degradation of capsaicin and dihydrocapsaicin: Mechanism and hazards of volatile products

作者：Ou, Chunyan[1,4];Bi, Xiaolin[1,4];Liu, Yonghai[1,4];Fu, Tingming[1,4];Ouyang, Qianqian[2];Li, Sidong[3,5];Chen, Cuihua[1,6]

机构：[1]Nanjing Univ Chinese Med, Nanjing 210023, Peoples R China;[2]Guangdong Med Univ, Zhanjiang 524023, Peoples R China;[3]Guangdong Ocean Univ, Zhanjiang 524088, Peoples R China;[4]Nanjing Univ Chinese Med, Sch Pharm, Nanjing 210023, Jiangsu, Peoples R China;[5]Guangdong Ocean Univ, Sch Chem & Environm Sci, Zhanjiang 524088, Guangdong, Peoples R China;[6]Nanjing Univ Chinese Med, Sch Chinese Med, Nanjing 210023, Jiangsu, Peoples R China

年份：2024

卷号：182

外文期刊名：JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

收录：SCI-EXPANDED(收录号：WOS:001301918800001)、、EI(收录号：20240133257)、Scopus(收录号：2-s2.0-85202193383)、WOS

基金：Funding This work was supported by the Science and Technology Develop-ment Special Fund Competitive Allocation Project of Zhanjiang (2023A21623) .

语种：英文

外文关键词：Capsaicin (CAP); Dihydrocapsaicin (DHCAP); Thermogravimetric analysis (TGA); Pyrolysis-gas chromatography/mass; spectrometry (Py-GC/MS); Volatile products

外文摘要：Food safety issues have become unprecedentedly notable. To ensure the safe use of capsaicin (CAP) and dihydrocapsaicin (DHCAP) in the food sector, their thermal degradation characteristics was examined for the first time through thermogravimetric analysis (TGA) and pyrolysis-gas chromatography/mass spectrometry (Py-GC/ MS) analysis. The second major phase occurred within the temperature range of 265-425 degrees C, leading to substantial weight reductions of 96.13% for CAP and 92.76% for DHCAP. Thermodynamic parameters, calculated using the Flynn-Wall-Ozawa (FWO), Kissinger-Akahira-Sunose (KAS), and Coats-Redfern (C-R) methods, indicated that the thermal decomposition of both CAP and DHCAP was non-spontaneous and followed an F1 mechanism ( - ln(1 - alpha)). The pyrolysis of CAP and DHCAP released several volatile compounds, including CAP, DHCAP, Z-9-octadecenamide, octadecanamide, 9-decenenitrile, nonanenitrile, and 8-methylnonanoic acid. These compounds may pose certain toxicological risks and potential hazards to human health. The pyrolytic pathways for CAP and DHCAP are likely to involve the cleavage of alkyl C-N and/or amide bonds, as well as processes of deamidation and demethylation. Therefore, it is prudent to avoid heating food containing CAP and DHCAP above 265 degrees C during culinary preparation.