Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
Food Chem. 2018 Jul 15;254:158-164. doi: 10.1016/j.foodchem.2018.02.001. Epub 2018 Feb 2.
Reducing sugars have strong reactivity with 1-phenyl-3-methyl-5-pyrazolone (PMP) to form the sugar-PMP derivatives, which can be more accurately analyzed by HPLC-UV at 248 nm. Glucose and glucosamine reacted with the PMP based on the response surface methodology within a range of temperature between 60 °C and 80 °C, and time between 60 and 180 min. The optimal conditions for the glucose-PMP and glucosamine-PMP reactions were obtained at 71 °C for 129 min, and 73 °C for 96 min, respectively. Subsequently, other sugars and their derivatives, including xylose, ribose, fructose, galactose, mannose, lactose, maltose, sucrose, glucuronic acid, sorbitol, mannitol, xylitol, and cyclodextrins were investigated and compared under the optimized condition for glucose. All of the above compounds, except the fructose, sugar alcohols and non-reducing sugars, could form the sugar-PMP derivatives. This study demonstrated that different chemical structures of sugars and their derivatives could significantly influence the rate and yield of the PMP derivatization.
还原糖与 1-苯基-3-甲基-5-吡唑啉酮（PMP）具有很强的反应性，生成糖-PMP 衍生物，可通过 HPLC-UV 在 248nm 处更准确地分析。葡萄糖和葡糖胺基于响应面法在 60°C 至 80°C 的温度范围内和 60 至 180 分钟的时间范围内与 PMP 反应。葡萄糖-PMP 和葡糖胺-PMP 反应的最佳条件分别在 71°C 下反应 129 分钟和在 73°C 下反应 96 分钟。随后，在优化的葡萄糖条件下，研究并比较了其他糖及其衍生物，包括木糖、核糖、果糖、半乳糖、甘露糖、乳糖、麦芽糖、蔗糖、葡萄糖醛酸、山梨糖醇、甘露醇、木糖醇和环糊精。除果糖、糖醇和非还原糖外，上述所有化合物都能形成糖-PMP 衍生物。本研究表明，糖及其衍生物的不同化学结构会显著影响 PMP 衍生化的速率和产率。
