Formation of pyridinium betaines by reaction of hexoses with primary amines

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• 作者：Koch ; Jü ; rgen ; Pischetsrieder ; Monika ; Polborn ; Kurt ; Severin ; Theodor
• 关键词：Maillard reaction ; d-glucose ; d-fructose ; Pyridinium betaine ; 6-Formyl-1-alkylpyridinium-3-olate ; Strecker degradation
• 刊名：Carbohydrate Research
• 出版年：1998
• 出版时间：December, 1998
• 年：1998
• 卷：313
• 期：2
• 页码：135-137
• 全文大小：130 K

文摘

The reaction of glucose or fructose with primary amines and the thermal degradation of Amadori products of glucose leads to the formation of 6-formyl-1-alkylpyridinium-3-olates (5), of which 6-formyl-1-propylpyridinium-3-olate was isolated from a reaction mixture. A reference substance can be prepared in a two-step procedure from 5-(hydroxymethyl)-2-furaldehyde. Comparatively high yields of these betaines in relation to other UV-absorbing products are obtained under typical food processing and physiological conditions. With primary amines, the betaines readily form a Schiff base that undergoes Strecker-type degradation when heated in aqueous solution.