On the reaction of L-ascorbic acid with propylamine under various conditions: quantification of the main products by HPLC/DAD

Larisch B, Groß U, Pischetsrieder M (1998)


Publication Language: English

Publication Type: Journal article

Publication year: 1998

Journal

Publisher: Springer Verlag (Germany)

Book Volume: 206

Pages Range: 333-337

DOI: 10.1007/s002170050268

Abstract

The reaction of L-ascorbic acid (AA) with proteins (protein ascorbylation) has a considerable impact on food processing and health. So far four products have been isolated and identified which can be formed from AA and lysine derivatives. Thus, 2-deoxy-2-(propylamino)ascorbic acid, 3-deoxy-3-(propylamino) ascorbic acid, oxalic acid monopropylamide and oxalic acid dipropylamide were synthesized and an HPLC system for their separation and quantification was developed. Then, mixtures of AA and propylamine, as a model compound for lysine derivatives, were reacted under various conditions and product yields were determined in relation to reaction time, temperature, amine concentration and pH value. The results were discussed in detail and can help to evaluate the contribution of the four products to protein and lysine ascorbylation under different conditions. © Springer-Verlag 1998.

Authors with CRIS profile

Involved external institutions

How to cite

APA:

Larisch, B., Groß, U., & Pischetsrieder, M. (1998). On the reaction of L-ascorbic acid with propylamine under various conditions: quantification of the main products by HPLC/DAD. European Food Research and Technology, 206, 333-337. https://dx.doi.org/10.1007/s002170050268

MLA:

Larisch, Bernd, Ursula Groß, and Monika Pischetsrieder. "On the reaction of L-ascorbic acid with propylamine under various conditions: quantification of the main products by HPLC/DAD." European Food Research and Technology 206 (1998): 333-337.

BibTeX: Download