Henle T, Bachmann A
Lehrstuhl für Milchwissenschaft, Technische Universität München, Freising-Weihenstephan, Germany.
Z Lebensm Unters Forsch. 1996 Jan;202(1):72-4. doi: 10.1007/BF01229689.
A simplified and improved method is described for the preparation of pyrraline, a lysine derivative from the advanced Maillard reaction and potential indicator for heat treatment of foods. The compound was obtained in a high degree of purity and with a yield of 31% from N alpha-t-butyloxycarbonyl-L-lysine after heating with 3-deoxy-D-erythro-hexos-2-ulose for 2 h at 70 degrees C in the dry state, preparative fractionation of the resulting N alpha-t-butyloxycarbonyl pyrraline with reverse-phase liquid chromatography and final deprotection of the intermediate compound with acetic acid.
描述了一种用于制备吡咯赖氨酸的简化改进方法，吡咯赖氨酸是晚期美拉德反应产生的赖氨酸衍生物，也是食品热处理的潜在指标。在干燥状态下，将Nα-叔丁氧羰基-L-赖氨酸与3-脱氧-D-赤藓糖-己糖-2-酮在70℃加热2小时后，通过反相液相色谱对所得的Nα-叔丁氧羰基吡咯赖氨酸进行制备分馏，并最终用乙酸对中间化合物进行脱保护，从而以高纯度获得该化合物，产率为31%。
