New colored compounds from the Maillard reaction between xylose and lysine

被引：43

作者：

Arnoldi, A ^{[1
]}

Corain, EA ^{[1
]}

Scaglioni, L ^{[1
]}

Ames, JM ^{[1
]}

机构：

[1] UNIV READING,DEPT FOOD SCI & TECHNOL,READING RG6 6AP,BERKS,ENGLAND

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 03期

关键词：

Maillard reaction; nonenzymic browning; colored compounds; lysine; xylose; heteronuclear two-dimensional NMR; PENTOSES; GLYCINE; NMR;

D O I：

10.1021/jf960331o

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

An aqueous xylose-lysine model system was heated for 1 h under reflux, and the colored ethyl acetate-extractable compounds were separated. The structural elucidation of the first three-ring colored compound ever isolated from this Maillard model system and the partial characterization of a second one are described. Structure elucidation was based mostly on heteronuclear two-dimensional NMR.

引用

页码：650 / 655

页数：6

共 12 条

[1] Ames J. M., 1989, In 'Trends in food science', by Lien, W. S. et al. Conference. Singapore. 28 Sept.-2 Oct. 1987. Singapore 0409, Singapore
[2] Singapore Institute of Food Science & Technology. ISBN 981-00-0949-6 [see FSTA (1990) 22 6A3]., P8
[3] LOW-MOLECULAR-WEIGHT COLORED COMPOUNDS FORMED IN XYLOSE LYSINE MODEL SYSTEMS
AMES, JM
APRIYANTONO, A
ARNOLDI, A
[J]. FOOD CHEMISTRY, 1993, 46 (02) : 121 - 127
[4] BANKS SB, 1988, CHEM IND-LONDON, P433
[5] H-1 AND C-13 ASSIGNMENTS FROM SENSITIVITY-ENHANCED DETECTION OF HETERONUCLEAR MULTIPLE-BOND CONNECTIVITY BY 2D MULTIPLE QUANTUM NMR
BAX, A
SUMMERS, MF
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1986, 108 (08) : 2093 - 2094
[6] AN IMPROVED METHOD FOR HETERONUCLEAR CHEMICAL-SHIFT CORRELATION BY TWO-DIMENSIONAL NMR
BAX, A
MORRIS, GA
[J]. JOURNAL OF MAGNETIC RESONANCE, 1981, 42 (03) : 501 - 505
[7] NEW ASPECTS OF THE MAILLARD REACTION IN FOODS AND IN THE HUMAN-BODY
LEDL, F
SCHLEICHER, E
[J]. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 1990, 29 (06) : 565 - 594
[8] BROWNING REACTIONS OF PENTOSES WITH AMINES .13. INVESTIGATION OF THE MAILLARD REACTION
LEDL, F
SEVERIN, T
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1978, 167 (06): : 410 - 413
[9] FORMATION OF COLORED BETA-PYRANONES FROM HEXOSES AND PENTOSES .19. INVESTIGATIONS RELATING TO THE MAILLARD REACTION
LEDL, F
HIEBL, J
SEVERIN, T
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1983, 177 (05): : 353 - 355
[10] NURSTEN HE, 1983, ACS SYM SER, V215, P103

← 1 2 →