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在美拉德反应中，由色氨酸及其衍生物形成的甲基乙二醛衍生的β-咔啉。

Methylglyoxal-derived beta-carbolines formed from tryptophan and its derivates in the Maillard reaction.

作者信息

Nemet I, Varga-Defterdarović L

机构信息

Division of Organic Chemistry and Biochemistry, Rudjer Bosković Institute, Zagreb, Croatia.

出版信息

Amino Acids. 2007 Feb;32(2):291-3. doi: 10.1007/s00726-006-0337-7. Epub 2006 May 26.

DOI:10.1007/s00726-006-0337-7
PMID:16729192
Abstract

Reaction of tryptophan, tryptophan methyl ester and tryptamine with methylglyoxal (a physiological alpha-oxoaldehyde), which resulted in beta-carboline formation, showed that this type of nonenzymatic (Maillard) reaction could spontaneously occur in living organisms or during commercial or domestic food processing and storage.

摘要

色氨酸、色氨酸甲酯和色胺与甲基乙二醛（一种生理性α-氧代醛）反应生成β-咔啉，这表明这种非酶（美拉德）反应可能在活生物体中自发发生，或在商业或家庭食品加工及储存过程中发生。

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