CHEMISTRY OF AMADORI REARRANGEMENT PRODUCTS - ANALYSIS, SYNTHESIS, KINETICS, REACTIONS, AND SPECTROSCOPIC PROPERTIES

被引：267

作者：

YAYLAYAN, VA

HUYGHUESDESPOINTES, A

机构：

[1] Department of Food Science and Agricultural Chemistry, McGill University, Ste. Anne de Bellevue, Quebec, H9X 3V9, Macdonald Campus 21

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1994年 / 34卷 / 04期

关键词：

MAILLARD; AMADORI; SYNTHESIS; ANALYSIS; KINETICS; SPECTROSCOPIC PROPERTIES;

D O I：

10.1080/10408399409527667

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The chemistry of the key intermediate in the Maillard reaction, the Amadori rearrangement product, is reviewed covering the areas of synthesis, chromatographic analyses, chemical and spectroscopic methods of characterization, reactions, and kinetics. Synthetic strategies involving free and protected sugars are described in detail with specific synthetic procedures. GC- and HPLC-based separations of Amadori products are discussed in relation to the type of columns employed and methods of detection. Applications of infrared (IR) and nuclear magnetic resonance (NMR) spectroscopy for structural elucidation of Amadori products are also reviewed. In addition, mass spectrometry of free, protected, and protein-bound Amadori products under different ionization conditions are presented. The mechanism of acid/base catalyzed thermal degradation reactions of Amadori compounds, as well as their kinetics of formation, are critically evaluated.

引用

页码：321 / 369

页数：49

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