Premium
Reactions Involved in Sulfite Bleaching of Anthocyanins
Author(s) -
JURD LEONARD
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01685.x
Subject(s) - bisulfite , chemistry , sulfite , anthocyanin , sodium bisulfite , sulfur dioxide , carbonium ion , hydrolysis , glycosidic bond , organic chemistry , pigment , chalcone , transmethylation , base (topology) , ion , food science , biochemistry , methionine , amino acid , mathematics , dna methylation , gene , mathematical analysis , gene expression , enzyme
SUMMARY The bleaching of anthocyanins by sulfur dioxide is a reversible process that does not involve hydrolysis of the 3‐glycosidic group, reduction of the pigment, or addition of bisulfite to a ketonie, chalcone derivative. In sulfite decoloration the reactive species is the anthocyanin carbonium ion (R + ). The experimental evidence indicates that this simply reacts with a bisulfite ion to form a colorless chromen‐2 (or 4)‐sulfonic acid (R‐SO 3 H), similar in structure and properties to an anthocyanin carbinol base (R‐OH).