D-葡萄糖的美拉德反应：一种具有通过次甲基连接的羟基吡咯和羟基吡咯啉酮环的有色产物的鉴定。

Maillard reaction of D-glucose: identification of a colored product with hydroxypyrrole and hydroxypyrrolinone rings connected by a methine group.

作者信息

Lerche Holger, Pischetsrieder Monika, Severin Theodor

机构信息

Department of Pharmacy, University of Munich, Butenandtstrasse 7, 81377 Munich, Germany.

出版信息

J Agric Food Chem. 2003 Jul 16;51(15):4424-6. doi: 10.1021/jf034092y.

DOI:10.1021/jf034092y

PMID:12848520

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.

摘要

对d-葡萄糖与乙酸丁铵反应生成的有色产物的研究已经扩展。从反应混合物中分离出了之前未知的1-N-丁基-4-羟基-5-甲基-2-(N-丁基-3-羟基-5-(2-羟乙基)吡咯-2-亚甲基)-2H-吡咯啉-3-酮(2a)，并通过光谱数据在酰化后进行了鉴定。乙酸丁铵用作代表蛋白质赖氨酸侧链的模型化合物。