Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 掳C
详细信息    查看全文
  • 作者:Yuliya Hrynets ; Maurice Ndagijimana ; Mirko Betti
  • 刊名:Journal of Agricultural and Food Chemistry
  • 出版年:2015
  • 出版时间:July 15, 2015
  • 年:2015
  • 卷:63
  • 期:27
  • 页码:6249-6261
  • 全文大小:754K
  • ISSN:1520-5118
文摘
This experiment compared the in vitro degradation of glucosamine (GlcN), N-acetylglucosamine, and glucose in the presence of NH3 incubated at 37 掳C in phosphate buffer from 0.5 to 12 days. The reactions were monitored with UV鈥搗is absorption and fluorescence emission spectroscopies, and the main products of degradation, quinoxaline derivatives of 伪-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 掳C.
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via email.