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

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Details zur Publikation

Autorinnen und Autoren: Larisch B, Groß U, Pischetsrieder M
Zeitschrift: European Food Research and Technology
Verlag: Springer Verlag (Germany)
Jahr der Veröffentlichung: 1998
Band: 206
Seitenbereich: 333-337
ISSN: 1438-2377
Sprache: Englisch


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.



Einrichtungen weiterer Autorinnen und Autoren

Ludwig-Maximilians-Universität (LMU)


Zitierweisen

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.

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