FORMATION OF 4,5-DIHYDROXY-2-ALPHA-D-GLUCOPYRANOSYLOXY-5-METHYL-2-CYCLOPENTEN-1-ONE IN THE MAILLARD REACTION OF MALTOSE

被引：9

作者：

ESTENDORFER, S

LEDL, F

SEVERIN, T

机构：

[1] UNIV STUTTGART,INST LEBENSMITTELCHEM & ANALYT CHEM,PFAFFENWALDRING 55,W-7000 STUTTGART 80,GERMANY

[2] UNIV MUNICH,INST PHARM & LEBENSMITTELCHEM,W-8000 MUNICH 2,GERMANY

来源：

TETRAHEDRON | 1990年 / 46卷 / 16期

关键词：

D O I：

10.1016/S0040-4020(01)87761-9

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

引用

页码：5617 / 5620

页数：4

共 11 条

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[3]

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[4] ISOLATION OF 3-ORTHO-ALPHA-D-GLUCO-PYRANOSYLOXY-2-FURYL AND 3-ORTHO-BETA-D-GALACTO-PYRANOSYLOXY-2-FURYL METHYL KETONES FROM NON-ENZYMIC BROWNING OF MALTOSE AND LACTOSE WITH SECONDARY AMINO-ACIDS [J].

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[5]

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[6] FORMATION OF MALTOSINE, A PRODUCT OF THE MAILLARD REACTION WITH A PYRIDONE STRUCTURE [J].

LEDL, F ;

OSIANDER, H ;

PACHMAYR, O ;

SEVERIN, T .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1989, 188 (03) :207-211

[7] PROOF AND IDENTIFICATION OF A NEW MAILLARD COMPOUND IN HEATED MILK [J].

LEDL, F ;

ELLRICH, G ;

KLOSTERMEYER, H .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1986, 182 (01) :19-24

[8]

LEDL F, 1990, IN PRESS ANGEW CHEM

[9]

MATSUURA H, 1984, CHEM PHARM BULL, V32, P4674

[10]

PAULSEN H, 1980, GLYCOSYLAMINES CARBO, P881

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