FORMATION OF PYRROLES, 2-PYRROLIDONES, AND PYRIDONES BY HEATING OF 4-AMINOBUTYRIC ACID AND REDUCING SUGARS

被引：22

作者：

TRESSL, R ^{[1
]}

KERSTEN, E ^{[1
]}

REWICKI, D ^{[1
]}

机构：

[1] FREE UNIV BERLIN,D-14195 BERLIN 33,GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 11期

关键词：

D O I：

10.1021/jf00035a057

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The Maillard reaction of 4-aminobutyric acid with reducing sugars (D-arabinose, D-glucose, L-rhamnose, D-fructose, maltose) was investigated in slightly acidic aqueous media. Eight pyrroles, 142-pyrrolidones, and 2 4-pyridones were characterized and quantified by capillary GC/MS. For structure elucidation the compounds were separated by preparative GC or synthesized and investigated by MS, IR, and H-1 NMR spectroscopy. Due to a blocked Strecker degradation, the 4-aminobutyric acid specific Maillard products are comparable to those of peptide-bound L-lysine. Thus, the title compounds generated in D-glucose and maltose/4-aminobutyric acid model experiments are structurally related to epsilon-pyrrolonor-leucine and maltosine, respectively.

引用

页码：2125 / 2130

页数：6

共 20 条

[1] FORMATION OF GLUCOSYL-DEOXYOSONES FROM AMADORI COMPOUNDS OF MALTOSE [J].