Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs)

被引：19

作者：

Visentin, Sonja ^{[1
]}

Medana, Claudio ^{[2
]}

Barge, Alessandro ^{[1
]}

Giancotti, Valeria ^{[2
]}

Cravotto, Giancarlo ^{[1
]}

机构：

[1] Univ Turin, Dipartimento Sci & Tecnol Farmaco, I-10125 Turin, Italy

[2] Univ Turin, Dipartimento Chim Analit, I-10125 Turin, Italy

来源：

ORGANIC & BIOMOLECULAR CHEMISTRY | 2010年 / 8卷 / 10期

关键词：

PENTOSIDINE; IDENTIFICATION; INVOLVEMENT; CONVERSION; CHEMISTRY; GLUCOSE; PROTEIN;

D O I：

10.1039/c000789g

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

The application of microwaves as an efricient form of volumetric heating to promote organic reactions was recognized in the mid-1980 s. It has a much longer history in the food research and industry where microwave irradiation was studied in depth to optimize food browning and the development of desirable flavours from Maillard reactions. The microwave-promoted Maillard reaction is a challenging synthetic method to generate molecular diversity in a straightforward way. In this paper we present a new rapid and efficient one-pot procedure for the preparation of pentosidine and other AGEs under microwave irradiation.

引用

页码：2473 / 2477

页数：5

共 21 条

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