FORMATION OF AMINO-REDUCTONES FROM GLUCOSE AND PRIMARY AMINES .14. INVESTIGATIONS RELATING TO MAILLARD REACTION

被引：15

作者：

LEDL, F

SEVERIN, T

机构：

[1] Institut für Pharmazie und Lebensmittelchemie der Universität München, München 2, D-8000

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1979年 / 169卷 / 03期

关键词：

D O I：

10.1007/BF01333319

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Glucose and methylammoniumacetate reaction in hot aqueous solution to give several products. From this reaction mixture 1-methylamino-2-hydroxy-propen-3-one can be isolated. In the same manner glucose reacts with butylammoniumacetate to yield 1-butylamino-2-hydroxy-propen-3-one. These experiments demonstrate that under the conditions of the Maillard reaction aminoreductiones are formed from glucose and primary amines. © 1979 J. F. Bergmann Verlag.

引用

页码：173 / 175

页数：3

共 8 条

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