A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine

被引：18
作者：
Totsuka, Hana [1 ]
Tokuzen, Konorni [1 ]
Ono, Hiroshi [2 ]
Murata, Masatsune [1 ]
机构：
[1] Ochanomizu Univ, Dept Nutr & Food Sci, Bunkyo Ku, Tokyo 1128610, Japan
[2] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan
来源：
FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2009年 / 15卷 / 01期
关键词：
Maillard reaction; furpipate; furfural; lysine; hydroxymethylfurfural; browning; GLYCINE REACTION SYSTEM; MODEL ORANGE JUICE; COLORED COMPOUNDS; AMINO-ACIDS; CHEMICAL-STRUCTURE; MAILLARD REACTIONS; AQUEOUS-SOLUTION; BLUE PIGMENT; D-GLUCOSE; PRODUCTS;
D O I：
10.3136/fstr.15.45
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Furfural and 5-hydroxymethylfurfural (HMF) are important intermediate compounds in 1:he Maillard reaction of pentose and hexose, respectively, under acidic conditions. Recently we found a novel yellow compound named furpipate from a heated solution containing furfural and lysine. Here we describe the formation of furpipate derivatives in a heated solution containing furfural or HMF in the presence of lysine. Three derivatives, decarboxylated-furpipate, 5-hydroxymethylfurpipate, and decarboxylated-5-hydroxymetbylfurpipate, were isolated and identified. 5-hydroxymethylfurpipate, (Z)-3-[2-(5-hydoxymethyl-furylmethylidene]-3H, 4H, 5H, 6H-pyridine-2-carboxylic acid, is a novel compound and the major yellow pigment of the heated solution containing HMF and lysine.
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页码：45 / 50
页数：6
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