5-HYDROXY-2-METHYL-4-(ALKYLAMINO)-2H-PYRAN-3(6H)-ONE - A NEW SUGAR-DERIVED AMINOREDUCTONE

被引：8

作者：

KNERR, T ^{[1
]}

PISCHETSRIEDER, M ^{[1
]}

SEVERIN, T ^{[1
]}

机构：

[1] UNIV MUNICH,INST PHARM & LEBENSMITTELCHEM,D-80333 MUNICH,GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 08期

关键词：

MAILLARD REACTION; GLUCOSE; AMINOREDUCTONE; HPLC;

D O I：

10.1021/jf00044a014

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (3) is one of the main products obtained from glucose under the conditions of the Maillard reaction. Heating of 3 in the presence of primary amines leads to the formation of 5-hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one (11). These new aminoreductones can also be isolated from glucose/amine reaction mixtures.

引用

页码：1657 / 1660

页数：4

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