Identification of blood-red color formation in edible bird’s nests provides a new strategy for safety control

論文作者

Chun-Song Cheng ^a,d,1, Chi-Chou Lao ^a,1, Qi-Qing Cheng ^a,1, Zi-Ling Zhang ^a, Jing-Guang Lu ^a, Jian-Xin Liu ^b, Hua Zhou ^a,c,*

刊物

Food Chemistry

刊號(hào)

ISSN：0308-8146

摘要

In order to reveal the color formation mechanism of blood-red edible bird’s nests (EBNs) and develop a quick and specific strategy to distinguish the artificial fake one, multiple methods of UPLC-TOF/MS, UV, NMR, FT-IR and 2D IR were used to detect the chemical markers of the reddening reaction, the results showed that the reddening substances were C9H10N2O5 and C9H9NO6, which were verified as products of a phenol-keto tautomerism evolved from L-tyrosine. Moreover, natural and artificial red EBNs with varying degrees of chemical fumigation also can be successfully distinguished using the chemical markers, and the protein variation in SDS-PAGE gel could also support the distinction. This work established a systematic method of chemical identification for both natural and artificial blood-red EBNs, and provided a new identification strategy for food safety control that can promote the development of a healthier market of EBNs.