Determination of photostability of monoammonium glycyrrhizinate |
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| Affiliation: | 1. Dipartimento di Chimica, Biologia e Biotecnologia, Università di Perugia, Perugia, Italy;2. IQTCUB, Departament de Química Física, Universitat de Barcelona, Barcelona, Spain;1. Process Systems Engineering Centre (PROSPECT), Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310 UTM, Johor Bahru, Malaysia.;2. Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia, 81310 UTM, Johor Bahru, Malaysia.;1. Department of Automation Technical University of Cluj Napoca, Romania;2. Key Laboratory of Advanced Control and Optimization for Chemical Processes, Ministry of Education, East China University of Science and Technology, Shanghai 200237, China;3. Texas A&M Energy Institute and Artie McFerrin Department of Chemical Engineering, Texas A&M, College Station, TX, USA |
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| Abstract: | In a previous study, it was shown that monoammonium glycyrrhizinate was thermostable in the pH range 7.0–9.0. To establish the best storage conditions of this sweetener, we have determined the photodegradation of 6×10−5 M aqueous solutions of monoammonium glycyrrhizinate (λmax:256 nm, ϵ=10600 M−1 cm−1). The photodegradation appeared to follow first-order kinetics and was found to be pH-dependent. The degradation rate constant was calculated to be 8.85×10−4, 5.38×10−4, 4.33×10−4, 4.66×10−4 and 5.12×10−4 min−1, respectively, at pH 2.0, 4.5, 6.0, 8.0 and 10.0. |
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