HPLC SEPARATION OF SOME CHARACTERISTIC COMPONENTS IN REACTION MIXTURES OF DISACCHARIDES WITH AMINES - MODEL SYSTEMS FOR MILK AND CEREAL PRODUCTS

When lactose or maltose are heated with a primary or secondary amine in a buffered aqueous solution beta-pyranones, 3a, b, and cyclopentenones, 5a, b, respectively, are obtained as the main degradation products. Prolonged heating leads to the formation of the isomaltol derivatives, 6a, b. A simple HPLC method was developed to separate the degradation components. Compounds 3, 5, and 6 can be detected in heated milk products and other foods.