Ledl F, Ellrich G, Klostermeyer H
Z Lebensm Unters Forsch. 1986 Jan;182(1):19-24. doi: 10.1007/BF01079885.
By means of polarography a new Maillard product (5a) was detected in heated milk. The compound was isolated from a glycine/lactose mixture, which had been heated in buffer at pH 6,8, and then freeze dried by extraction with ethylacetate/methanol. According to its spectroscopic properties, 5a is 4-0-beta-D-galactopyranosyl-2-hydroxy-2-methyl-2H-pyran-3-(6H)-one. Though the amount of 5a formed during heat treatment of milk corresponds to the severity of heat stress, the usefulness of 5a as an indicator with respect to intensity of heat treatment is limited. 5a is rather rapidly converted to galactosyl isomaltol; also unknown peaks develop in the polarogram.
通过极谱法在加热的牛奶中检测到一种新的美拉德产物（5a）。该化合物是从甘氨酸/乳糖混合物中分离出来的，该混合物在pH 6.8的缓冲液中加热，然后用乙酸乙酯/甲醇萃取后冻干。根据其光谱性质，5a是4-O-β-D-吡喃半乳糖基-2-羟基-2-甲基-2H-吡喃-3-(6H)-酮。虽然牛奶热处理过程中形成的5a的量与热应激的严重程度相对应，但5a作为热处理强度指标的实用性有限。5a相当迅速地转化为半乳糖基异麦芽醇；极谱图中也出现了未知峰。
