NONVOLATILE COMPOUNDS FORMED ON THE THERMAL-DEGRADATION OF PHENYLALANINE

被引:5
作者
PAPADOPOULOU, K [1 ]
AMES, JM [1 ]
机构
[1] UNIV READING,DEPT FOOD SCI & TECHNOL,READING RG6 2AP,ENGLAND
关键词
D O I
10.1021/jf00041a011
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
L-Phenylalanine was heated in liquid paraffin at 210 degrees C for 15 min. Methanol extracted 76.4% of the resulting colored material, on the basis of absorbance measurements at 420 nm. Nonvolatile, relatively nonpolar compounds of the methanol extract were separated by reversed-phase HPLC, and two phenylalanine degradation products were characterized using UV-visible, IR, NMR, and mass spectrometry. They were identified as N-(2-phenylethyl)-3,4-diphenylpyrrole and N-(2-phenylethyl)-3,4-diphenyl-3-pyrroline-2,5-dione.
引用
收藏
页码:1104 / 1109
页数:6
相关论文
共 14 条
[11]   MODEL REACTIONS ON ROAST AROMA FORMATION .9. FORMATION OF PYRROLE-2,5-DIONES BY ROASTING OF ASPARTIC-ACID AND ASPARAGINE [J].
WILKEN, C ;
BALTES, W .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1990, 191 (02) :116-118
[12]  
WILLIAMS DAR, 1986, NUCLEAR MAGNETIC RES
[13]  
WILLIAMS DH, 1989, SPECTROSCOPIC METHOD
[14]  
[No title captured]