State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR China.
Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States.
J Agric Food Chem. 2018 Sep 26;66(38):10077-10085. doi: 10.1021/acs.jafc.8b04448. Epub 2018 Sep 14.
The synergistic effect of a thermal reaction and vacuum dehydration on the conversion of xylose (Xyl) and phenylalanine (Phe) to a Maillard-reaction intermediate (MRI) was researched. The yield of N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine was successfully improved and increased from 13.62 to 47.23% through the method combining a thermal reaction and vacuum dehydration. A dynamic process was involved in the transformation of Xyl and Phe (Xyl-Phe) to N-substituted d-xylosamine and in the transformation of N-substituted d-xylosamine to N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine during the initial stage of dehydration; then, only the transformation of N-substituted d-xylosamine to N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine occurred during the final stage. Furthermore, the MRI was prepared under optimized conditions (90 °C and pH 7.4), and the obtained MRI was characterized and confirmed by ESI mass spectrometry and NMR.
热反应和真空脱水对木糖（Xyl）和苯丙氨酸（Phe）转化为美拉德反应中间体（MRI）的协同作用进行了研究。通过热反应和真空脱水相结合的方法，成功地将 N-(1-脱氧-α-d-木糖基)-苯丙氨酸的产率从 13.62%提高到 47.23%。在脱水的初始阶段，Xyl 和 Phe（Xyl-Phe）转化为 N-取代的 d-木糖胺以及 N-取代的 d-木糖胺转化为 N-(1-脱氧-α-d-木糖基)-苯丙氨酸的过程中涉及到一个动态过程；然后，在脱水的最后阶段，仅发生 N-取代的 d-木糖胺转化为 N-(1-脱氧-α-d-木糖基)-苯丙氨酸的反应。此外，在优化条件（90°C 和 pH 7.4）下制备了 MRI，并通过 ESI 质谱和 NMR 对得到的 MRI 进行了表征和确认。
