Degradation of 1-deoxy-D-erythro-hexo-2, 3-diulose in the presence of lysine leads to formation of carboxylic acid amides

M Smuda, M Voigt, MA Glomb

文献索引：Smuda, Mareen; Voigt, Michael; Glomb, Marcus A. Journal of Agricultural and Food Chemistry, 2010 , vol. 58, # 10 p. 6458 - 6464

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被引用次数: 19

摘要

A novel species of amides formed from degradation of one of the most important key intermediates in Maillard hexose chemistry− 1-deoxyhexo-2, 3-diulose− was investigated. In 1-deoxyhexo-2, 3-diulose/N α-t-BOC-lysine reaction mixtures four amides, N ε-acetyl lysine, N ε-formyl lysine, N ε-lactoyl lysine and N ε-glycerinyl lysine, were identified and their structures verified by authentic reference standards. Amides and corresponding carboxylic ...