Maillard Reaction of d-Glucose: Identification of a Colored Product with Hydroxypyrrole and Hydroxypyrrolinone Rings Connected by a Methine Group

Beitrag in einer Fachzeitschrift


Details zur Publikation

Autor(en): Lerche H, Pischetsrieder M, Severin T
Zeitschrift: Journal of Agricultural and Food Chemistry
Verlag: American Chemical Society
Jahr der Veröffentlichung: 2003
Band: 51
Heftnummer: 15
Seitenbereich: 4424-4426
ISSN: 0021-8561


Abstract


Investigation of the colored products formed by the reaction of D-glucose with butylammonium acetate has been extended. The previously unknown 1-N-butyl-4-hydroxy-5-methyl-2-(N-butyl-3-hydroxy-5-(2-hydroxyethyl) pyrrolyl-2-methylidene)-2H-pyrrolin-3-one (2a) was isolated from the reaction mixture and identified after acylation by spectroscopic data. Butylaminammonium acetate was used as a model compound representing the lysine side chains of proteins.



FAU-Autoren / FAU-Herausgeber

Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)


Zusätzliche Organisationseinheit(en)
Emil-Fischer-Zentrum (Emil Fischer Center)


Zitierweisen

APA:
Lerche, H., Pischetsrieder, M., & Severin, T. (2003). Maillard Reaction of d-Glucose: Identification of a Colored Product with Hydroxypyrrole and Hydroxypyrrolinone Rings Connected by a Methine Group. Journal of Agricultural and Food Chemistry, 51(15), 4424-4426. https://dx.doi.org/10.1021/jf034092y

MLA:
Lerche, Holger, Monika Pischetsrieder, and Theodor Severin. "Maillard Reaction of d-Glucose: Identification of a Colored Product with Hydroxypyrrole and Hydroxypyrrolinone Rings Connected by a Methine Group." Journal of Agricultural and Food Chemistry 51.15 (2003): 4424-4426.

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