Grafting of edible colorants onto O-carboxymethyl chitosan: preparation, characterization and anti-reduction property evaluation. (17th February 2016)

• Record Type: Journal Article
• Authors: Lv, Dongjun; Zhang, Mingjie; Cui, Jin; Lu, Juanjuan; Li, Weixue
• Is Part Of: New journal of chemistry. Volume 40:Number 4(2016:Apr.)
• Page Start: 3363
• Page End: 3369
• Publication Date: 2016-02-17
• Subjects: Chemistry -- Periodicals; Chimie -- Périodiques; 540
• DOI: 10.1039/c6nj00241b
• Languages: English
• ISSNs: 1144-0546

Abstract

Abstract : The anti-reduction properties of two edible colorants are improved by grafting them onto O -carboxymethyl chitosan. Abstract : Two polymer dyes were prepared by grafting two edible colorants, Sunset Yellow and Allura Red, onto O -carboxymethyl chitosan through a chlorosulfonylation reaction in a SOCl2 / N, N -dimethylformamide chlorination system and a grafting reaction in a mixed solvent system of water and tetrahydrofuran (Schotten–Baumann reaction). The analysis results from Fourier transform-infrared spectroscopy, 1 H-NMR spectroscopy, mass spectrometry, differential scanning calorimetry and gel permeation chromatography showed that the edible colorants were successfully grafted onto the O -carboxymethyl chitosan. The grafting degrees were determined by UV-vis absorption spectroscopy and elemental analysis, and the analysis results showed that the highest values the two edible colorants could reach were 29.1% and 33.3%, respectively, by the adjustment of the reaction pH, time, temperature and mass ratio of the edible colorant sulfonyl chloride to OMCS. Finally, the anti-reduction properties of the polymer dyes were estimated and compared with the edible colorants by a nicotinamide adenine dinucleotide reduction experiment, and the results showed that the prepared polymers showed an obvious improvement in the anti-reduction properties.