A SIMPLE METHOD FOR THE PREPARATION OF FUROSINE AND PYRIDOSINE REFERENCE MATERIAL

被引：17

作者：

HENLE, T

WALTER, AW

KLOSTERMEYER, H

机构：

[1] Lehrstuhl für Milchwissenschaft, Technische Universität München, Freising-Weihenstephan, D-85350

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1994年 / 198卷 / 01期

关键词：

D O I：

10.1007/BF01195287

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

After heating N(alpha)-acetyllysine and glucose for 4 h at 90-degrees-C in the dry state and subsequent acid hydrolysis with 7.8 N HCl, preparative fractionation of the dihydrochlorides of furosine and pyridosine was achieved by cation-exchange chromatography. The lysine derivatives could be prepared with high yield and sufficient purity for the use as reference material.

引用

页码：66 / 67

页数：2

共 15 条

[1]

BUJARD E, 1978, ANN NUTR ALIMENT, V32, P291

[2]

ERBERSDOBLER H., 1966, Milchwissenschaft, V21, P564

[3]

Erbersdobler H. F., 1986, Amino-carbonyl reactions in food and biological systems. Proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July, 1985., P481

[4] DETERMINATION OF FUROSINE IN HEATED MILK AS A MEASURE OF HEAT INTENSITY DURING PROCESSING [J].

ERBERSDOBLER, HF ;

DEHN, B ;

NANGPAL, A ;

REUTER, H .

JOURNAL OF DAIRY RESEARCH, 1987, 54 (01) :147-151

[5] DETECTION AND IDENTIFICATION OF PYRIDOSINE A SECOND LYSINE DERIVATIVE OBTAINED UPON ACID HYDROLYSIS OF HEATED MILK [J].

FINOT, PA ;

VIANI, R ;

BRICOUT, J ;

MAURON, J .

EXPERIENTIA, 1969, 25 (02) :134-+

[6] IDENTIFICATION OF A NEW LYSINE DERIVATIVE OBTAINED UPON ACID HYDROLYSIS OF HEATED MILK [J].

FINOT, PA ;

BRICOUT, J ;

VIANI, R ;

MAURON, J .

EXPERIENTIA, 1968, 24 (11) :1097-&

[7]

HARDY PM, 1976, J CHEM SOC P1, V1, P958

[8] EVALUATION OF THE EXTENT OF THE EARLY MAILLARD-REACTION IN MILK-PRODUCTS BY DIRECT MEASUREMENT OF THE AMADORI-PRODUCT LACTULOSELYSINE [J].

HENLE, T ;

WALTER, H ;

KLOSTERMEYER, H .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1991, 193 (02) :119-122

[9] Efficient Determination of Individual Maillard Compounds in Heat-Treated Milk Products by Amino Acid Analysis [J].

Henle, Thomas ;

Walter, Heike ;

Krause, Ingolf ;

Klostermeyer, Henning .

INTERNATIONAL DAIRY JOURNAL, 1991, 1 (02) :125-135

[10] NEW ASPECTS OF THE MAILLARD REACTION IN FOODS AND IN THE HUMAN-BODY [J].

LEDL, F ;

SCHLEICHER, E .

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 1990, 29 (06) :565-594

← 1 2 →