前往化源商城

Journal of Agricultural and Food Chemistry 2015-07-15

Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C.

Yuliya Hrynets, Maurice Ndagijimana, Mirko Betti

文献索引:J. Agric. Food Chem. 63 , 6249-61, (2015)

全文:HTML全文

摘要

This experiment compared the in vitro degradation of glucosamine (GlcN), N-acetylglucosamine, and glucose in the presence of NH3 incubated at 37 °C in phosphate buffer from 0.5 to 12 days. The reactions were monitored with UV-vis absorption and fluorescence emission spectroscopies, and the main products of degradation, quinoxaline derivatives of α-dicarbonyl compounds and condensation products, were determined using UHPLC-UV and Orbitrap mass spectrometry. GlcN produced two major dicarbonyl compounds, glucosone and 3-deoxyglucosone, ranging from 709 to 3245 mg/kg GlcN and from 272 to 4535 mg/kg GlcN, respectively. 3,4-Dideoxyglucosone-3-ene, glyoxal, hydroxypyruvaldehyde, methylglyoxal, and diacetyl were also detected in lower amounts compared to glucosone and 3-deoxyglucosone. Several pyrazine condensation products resulting from the reaction between dicarbonyls and GlcN were also identified. This study determined that GlcN is a significantly unstable molecule producing a high level of degradation products at 37 °C.

相关化合物

结构式 名称/CAS号 全部文献
叠氮化钠 结构式 叠氮化钠
CAS:26628-22-8
乙腈 结构式 乙腈
CAS:75-05-8
甲醇 结构式 甲醇
CAS:67-56-1
氨水 结构式 氨水
CAS:1336-21-6
丙酮醛 结构式 丙酮醛
CAS:78-98-8
甲酸 结构式 甲酸
CAS:64-18-6
邻苯二胺(OPD) 结构式 邻苯二胺(OPD)
CAS:95-54-5
D(+)-无水葡萄糖 结构式 D(+)-无水葡萄糖
CAS:50-99-7
N-乙酰-D-氨基葡萄糖 结构式 N-乙酰-D-氨基葡萄糖
CAS:7512-17-6
磷酸二氢钾 结构式 磷酸二氢钾
CAS:7778-77-0