The Greening Reaction of “Gobo” (Arctium Lappa L.) (Part 3)

Effects of temperature and mole ratios of chlorogenic acid to an amino acid on the greening reaction

Abstract

When heated at 50°C-138°C, the rates of the greening reactions of Menzel solutions (pH 9.1) containing chlorogenic acid with its mole ratios 1: 1, 1: 2, 2: 1 to phenylalanine or leucine depend on the kind of amino acid, the mole ratios and the reaction temperature.
The changed colors of solutions heated were estimated by Xenon automatic fluorescent colorimeter, and specialized by dominant wavelength in the CIE system and by three attributes of color in the Munsell system.