Reinvestigation of the reaction between 2-furancarboxaldehyde and 4-hydroxy-5-methyl-3(2H)-furanone

被引：9

作者：

Ravagli, A ^{[1
]}

Boschin, G ^{[1
]}

Scaglioni, L ^{[1
]}

Arnoldi, A ^{[1
]}

机构：

[1] Univ Milan, Dipartimento Sci Mol Agroalimentari, Sez Chim, I-20133 Milan, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 12期

关键词：

Maillard reaction; nonenzymic browning; colored compounds; heteronuclear two-dimensional NMR; 2-(2-furanylmethylene)-4-hydroxy-5-methyl-3(2H)-furanone; 4-hydroxy-5-methyl-3(2H)-furanone;

D O I：

10.1021/jf990523u

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The reaction between 2-furancarboxaldehyde and 4-hydroxy-5-methyl-3(2H)-furanone was reinvestigated as a part of a systematic study on low molecular weight colored compounds from the Maillard reaction. In acetic acid/piperidine, besides 2-(2-furanylmethylene)-4-hydroxy-5-methyl-3-(2H)-furanone(1) and 5-[2-(2-furanyl)ethenyl]-2-(2-furanylmethylene)4-hydroxy-5-methyl-3(2H)-furanone (2), four novel compounds, 15a, 15b, 16a, and 16b, were isolated and characterized. These compounds are produced from two molecules of furanone 1 and one molecule of 2-furancarboxaldehyde, and a mechanism is proposed for their formation. Compounds 1, 15a, 15b, 16a, and 16b are formed also by reacting 2-furancarboxaldehyde and 4-hydroxy-5-methyl-3(2H)-furanone in water at pH 3 and 2, whereas 2 was never detected. The formation of these compounds was studied also in xylose/lysine and xylose/glycine model systems.

引用

页码：4962 / 4969

页数：8

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