FORMATION OF ISOLEUCINE-SPECIFIC MAILLARD PRODUCTS FROM [1-C-13]-D-GLUCOSE AND [1-C-13]-D-FRUCTOSE

被引：53

作者：

TRESSL, R ^{[1
]}

NITTKA, C ^{[1
]}

KERSTEN, E ^{[1
]}

REWICKI, D ^{[1
]}

机构：

[1] FREE UNIV BERLIN,D-14195 BERLIN,GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 05期

关键词：

MAILLARD REACTION; 1-C-13]-D-GLUCOSE; MAILLARD REACTION WITH L-ISOLEUCINE; 1-C-13]-D-FRUCTOSE; PYRROLES; ISOLEUCINE-SPECIFIC FORMATION IN MAILLARD REACTIONS; C-13-LABELED PYRROLES; FORMATION IN [1-C-13]-HEXOSE L-ISOLEUCINE MAILLARD REACTIONS;

D O I：

10.1021/jf00053a009

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The Maillard reaction of 1-C-13-labeled D-glucose and D-fructose with L-isoleucine was investigated. The extent and position of the isotopic labeling (from MS data) were used to evaluate origin, reactive intermediates, and formation pathways of pyrroles and pyridinoles. The results are representative for primary alpha-amino acids. The observed distribution of the label supports 3-deoxyaldoketoses as intermediates of 2-formylpyrroles (1, 3, 7) and disqualifies 4-deoxy- and 1-deoxydiketose routes to 2-acetylpyrroles (2, 4, 9), respectively. Significant differences are observed in the formation of N-alkyl-2-acetylpyrroles and 2-acetylpyrrole in isoleucine (alpha-amino acid) and 4-aminobutyric acid (amine) Maillard experiments. Identically labeled pyrroles (1, 6, 7, 9) and pyridinoles (8, 10) from D-glucose and D-fructose confirm identical intermediates in the corresponding Maillard systems.

引用

页码：1163 / 1169

页数：7

共 14 条

[1] FORMATION OF PYRAZINE COMPOUNDS IN SUGAR-AMINO ACID MODEL SYSTEMS [J].