Elucidation of chemical pathways in the Maillard reaction by 17O-NMR spectroscopy

被引：9

作者：

Robert, F ^{[1
]}

Vera, FA ^{[1
]}

Kervella, F ^{[1
]}

Davidek, T ^{[1
]}

Blank, I ^{[1
]}

机构：

[1] Nestle Res Ctr, CH-1000 Lausanne, Switzerland

来源：

MAILLARD REACTION: CHEMISTRY AT THE INTERFACE OF NUTRITION, AGING, AND DISEASE | 2005年 / 1043卷

关键词：

Maillard reaction; acetic acid; O-17-NMR spectroscopy; mechanism; alpha-dicarbonyl cleavage;

D O I：

10.1196/annals.1333.008

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

O-17-NMR spectroscopy was employed as an innovative method to help understand mechanistic pathways in sugar fragmentation. Elucidation of reaction mechanisms to final Maillard end products was achieved by starting from specific intermediates obtained by synthesis, such as 1-deoxy-D-erythrohexo-2,3-diulose. This alpha-dicabonyl was thermally treated in the presence of O-17-enriched water under alkaline conditions. The reaction products were monitored by O-17-NMR spectroscopy and their structures corroborated by complementary techniques. For the first time, evidence is shown for the direct formation of acetic acid from 1-deoxy-D-erythro-hexo-2,3-diulose by an oxidative alpha-dicarbonyl cleavage and incorporation of a (OH)-O-17 group into the acetic acid released as sugar fragment.

引用

页码：63 / 72

页数：10

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