2-Deoxyglucosone: A New C6-α-Dicarbonyl Compound in the Maillard Reaction of d -Fructose with γ-Aminobutyric Acid
| Autor: | Lothar W. Kroh, Martin Kaufmann, Timo Johannes Koch, Philipp Bruhns |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Schiff base 010401 analytical chemistry chemistry.chemical_element 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences Medicinal chemistry Aminobutyric acid 0104 chemical sciences chemistry.chemical_compound Maillard reaction symbols.namesake 0404 agricultural biotechnology Quinoxaline chemistry Amadori rearrangement symbols Hexose General Agricultural and Biological Sciences Carbon Derivative (chemistry) |
| Zdroj: | Journal of Agricultural and Food Chemistry. 66:11806-11811 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | In this study, α-dicarbonyl compounds consisting of a backbone with six carbon atoms resulting from the Maillard reaction of d-fructose with γ-aminobutyric acid were determined. The reaction was carried out under mild reaction conditions at 50 °C and water contents between 0 and 90%. A thus far unknown α-dicarbonyl compound was found as the main product in the first 24 h at water contents below 50%. After isolation of its stable quinoxaline derivative, it was possible to identify the compound as 2-deoxy-d-glycero-hexo-3,4-diulose (2-deoxyglucosone). For the first time, the four C6-α-dicarbonyl compounds, 1-deoxyglucosone, 2-deoxyglucosone, 3-deoxyglucosone, and 4-deoxyglucosone, could be identified in the Maillard reaction of a hexose at the same time. This indicates the formation of a 2,3-eneaminol from the Schiff base of d-fructose and the formation of 2-amino-2-deoxy-3-ketose as an alternative to the Heyns product. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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