Fachgebiet Lebensmittelchemie und Analytik, Institut für Lebensmitteltechnologie und Lebensmittelchemie , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany.
Pfeifer & Langen GmbH & Company KG , Aachener Straße 1042a , 50858 Köln , Germany.
J Agric Food Chem. 2018 Nov 7;66(44):11806-11811. doi: 10.1021/acs.jafc.8b03629. Epub 2018 Oct 26.
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 C-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.
在这项研究中，测定了由 d-果糖与 γ-氨基丁酸的美拉德反应生成的具有六个碳原子骨架的α-二羰基化合物。反应在 50°C 和水含量在 0 到 90%之间的温和反应条件下进行。在水含量低于 50%的情况下，在前 24 小时内发现了一种迄今为止未知的α-二羰基化合物作为主要产物。在分离其稳定的喹喔啉衍生物后，有可能将该化合物鉴定为 2-脱氧-d-甘油-己-3,4-二酮（2-脱氧葡萄糖酮）。首次在己糖的美拉德反应中同时鉴定出了四种 C-α-二羰基化合物，即 1-脱氧葡萄糖酮、2-脱氧葡萄糖酮、3-脱氧葡萄糖酮和 4-脱氧葡萄糖酮。这表明 2,3-烯胺醇是由 d-果糖的席夫碱形成的，并且作为 Heyns 产物的替代物形成了 2-氨基-2-脱氧-3-酮糖。
