Journal of Agricultural and Food Chemistry 2009-04-08

Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone from rhamnose as affected by reaction parameters: experimental design approach.

Silke Illmann, Tomas Davidek, Elisabeth Gouézec, Andreas Rytz, Heike P Schuchmann, Imre Blank

Index: J. Agric. Food Chem. 57(7) , 2889-95, (2009)

Full Text: HTML

Abstract

The formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) was studied in aqueous model systems containing L-rhamnose and L-lysine. The approach consisted in systematically varying four reaction parameters (rhamnose concentration, rhamnose to lysine ratio, pH, and phosphate concentration) at 3 levels. A fractional factorial design was used to reduce the number of trials. The degradation of rhamnose was followed by high performance anion exchange chromatography and the formation of HDMF by solid phase extraction in combination with GC/MS. The study permitted the identification of critical reaction parameters that affect the formation of HDMF from rhamnose in aqueous systems. Although all studied parameters have some impact on the HDMF formation and rhamnose degradation kinetics, the effect of phosphate is by far the most important, followed by concentration of precursors and pH. The experimental design approach permitted us, with a limited number of experiments, to accurately model the effects of the four investigated reaction parameters on the kinetics of rhamnose degradation and HDMF formation (R(2)>0.93). Overall, the results indicate that rhamnose can be an excellent precursor of HDMF (yield >40 mol%), if the reaction conditions are well mastered.