An analysis of the non-volatile reaction products of aqueous Maillard model systems at pH 5, using reversed-phase HPLC with diode-array detection (225 visite)
Journal Of The Science Of Food And Agriculture (ISSN: 0022-5142), 1996 Sep; 72(1): 103-103.
Tipo di articolo: Abstract, Conference,
Impact factor: 0.895, Impact factor a 5 anni: 1.556
Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-0029804976&partnerID=40&md5=a41b4fbea9d18d2b960c11d9fd689837
Parole chiave: Diode- Array, Glucose, Glycine, Hplc, Lysine, Maillard, Non-Enzymic Browning, Xylose,
Affiliazioni:
Dept. of Food Science and Technology, Whiteknights, Reading, RG6 6AP, United Kingdom
Univ. Studi Napoli Federico II F., Dipto. di Scienza degli Alimenti, Parco Gussone, 80055, Portici, Italy
Riferimenti:
Ames, J. M., Apriyantono, A., Comparison of the non-volatile ethyl acetate-extractable reaction products formed in a xylose-lysine model system heated with and without pH control (1994) Food Chem, 50, pp. 289-29
Baltes, W., Reactions of the Maillard-type in foods (1986) Food Chem, 20, pp. 213-214
Banks, S. B., Ames, J. M., Nursten, H. E., Isolation and characterization of 4-hydroxy-2-hydroxymethyl-3- (2 -pyrrolyl) -2-cyclopenten-1-one from a xylose/lysine reaction mixture (1988) Chem Ind, pp. 433-434
Barbetti, P., Chiappini, I., Identification of furan groups in the melanoidic pigments from a glucose glycine Maillard reaction (1976) Ann Chim, 66, pp. 485-488. , Rome
Barnes, W., Spingarn, N. E., Garvie-Gold, C., Vuolo, L. L., Wang, Y. Y., Mutagens in cooked food: Possible consequences of the Maillard reaction (1983) The Maillard Reaction in Food and Nutrition, pp. 485-506. , (ACS Symp Ser 215), eds Waller G R & Feather M S. American Chemical Society, Washington, DC, USA
Benzing-Purdie, L. M., Ripmeester, J. A., Ratcliffe, C. I., Effects of temperature on Maillard reaction products (1985) J Agric Food Chem, 33, pp. 31-33
Brooker, L. G. S., Van Lare, E. J., Colour and constitution of organic dyes (1964) Encyclopedia of Chemical Technology, 5, pp. 763-788. , Wiley, New York, USA
Eriksson, C. E., Antioxidant Maillard reaction products. I. Products from sugars and amino acids (1980) J Food Process Preserv, 4, pp. 161-172
Hayase, F., Kim, S. B., Kato, H., Analysis of the chemical structure of melanoidins by carbon-13 NMR, carbon-13 and nitrogen-15 CP-MAS NMR (1986) Agric Biol Chem, 50, pp. 1951-1957
Hodge, J. E., Chemistry of browning reactions in model systems (1953) J Agric Food Chem, 1, pp. 928-943
Labuza, T. P., Reineccius, G. A., Monnier, V. M., O'Brien, J., Baynes, J. W., (1994) Maillard Reactions in Chemistry, Food and Health, , The Royal Society of Chemistry, Cambridge, UK
Nursten, H. E., O'Reilly, R., Coloured compounds formed by the interaction of glycine and xylose (1983) The Maillard Reaction in Food and Nutrition, pp. 103-121. , (ACS Symposium Series 215) eds Waller G R & Feather M S. American Chemical Society, Washington, DC, USA
Snyder, L. R., Stadalius, M. A., Quarry, M. A., Gradient elution in reversed-phase HPLC (1983) Anal Chem, 55, pp. 1412A-1430A
Yen, G., Influence of the reaction conditions on the anti-mutagenic effect of Maillard reaction products derived from xylose and lysine (1992) J Agric Food Chem, 40, pp. 1034-1037
Journal Of The Science Of Food And Agriculture (ISSN: 0022-5142), 1996 Sep; 72(1): 103-103.
Tipo di articolo: Abstract, Conference,
Impact factor: 0.895, Impact factor a 5 anni: 1.556
Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-0029804976&partnerID=40&md5=a41b4fbea9d18d2b960c11d9fd689837
Parole chiave: Diode- Array, Glucose, Glycine, Hplc, Lysine, Maillard, Non-Enzymic Browning, Xylose,
Affiliazioni:
Dept. of Food Science and Technology, Whiteknights, Reading, RG6 6AP, United Kingdom
Univ. Studi Napoli Federico II F., Dipto. di Scienza degli Alimenti, Parco Gussone, 80055, Portici, Italy
Riferimenti:
Ames, J. M., Apriyantono, A., Comparison of the non-volatile ethyl acetate-extractable reaction products formed in a xylose-lysine model system heated with and without pH control (1994) Food Chem, 50, pp. 289-29
Baltes, W., Reactions of the Maillard-type in foods (1986) Food Chem, 20, pp. 213-214
Banks, S. B., Ames, J. M., Nursten, H. E., Isolation and characterization of 4-hydroxy-2-hydroxymethyl-3- (2 -pyrrolyl) -2-cyclopenten-1-one from a xylose/lysine reaction mixture (1988) Chem Ind, pp. 433-434
Barbetti, P., Chiappini, I., Identification of furan groups in the melanoidic pigments from a glucose glycine Maillard reaction (1976) Ann Chim, 66, pp. 485-488. , Rome
Barnes, W., Spingarn, N. E., Garvie-Gold, C., Vuolo, L. L., Wang, Y. Y., Mutagens in cooked food: Possible consequences of the Maillard reaction (1983) The Maillard Reaction in Food and Nutrition, pp. 485-506. , (ACS Symp Ser 215), eds Waller G R & Feather M S. American Chemical Society, Washington, DC, USA
Benzing-Purdie, L. M., Ripmeester, J. A., Ratcliffe, C. I., Effects of temperature on Maillard reaction products (1985) J Agric Food Chem, 33, pp. 31-33
Brooker, L. G. S., Van Lare, E. J., Colour and constitution of organic dyes (1964) Encyclopedia of Chemical Technology, 5, pp. 763-788. , Wiley, New York, USA
Eriksson, C. E., Antioxidant Maillard reaction products. I. Products from sugars and amino acids (1980) J Food Process Preserv, 4, pp. 161-172
Hayase, F., Kim, S. B., Kato, H., Analysis of the chemical structure of melanoidins by carbon-13 NMR, carbon-13 and nitrogen-15 CP-MAS NMR (1986) Agric Biol Chem, 50, pp. 1951-1957
Hodge, J. E., Chemistry of browning reactions in model systems (1953) J Agric Food Chem, 1, pp. 928-943
Labuza, T. P., Reineccius, G. A., Monnier, V. M., O'Brien, J., Baynes, J. W., (1994) Maillard Reactions in Chemistry, Food and Health, , The Royal Society of Chemistry, Cambridge, UK
Nursten, H. E., O'Reilly, R., Coloured compounds formed by the interaction of glycine and xylose (1983) The Maillard Reaction in Food and Nutrition, pp. 103-121. , (ACS Symposium Series 215) eds Waller G R & Feather M S. American Chemical Society, Washington, DC, USA
Snyder, L. R., Stadalius, M. A., Quarry, M. A., Gradient elution in reversed-phase HPLC (1983) Anal Chem, 55, pp. 1412A-1430A
Yen, G., Influence of the reaction conditions on the anti-mutagenic effect of Maillard reaction products derived from xylose and lysine (1992) J Agric Food Chem, 40, pp. 1034-1037
An HPLC-diode array detection (HPLC-DAD) method was developed for the direct analysis of reaction products of aqueous Maillard model systems. The method was applied to mixtures of xylose or glucose refluxed with glycine or lysine for up to 120 min with the pH maintained at 5 throughout heating. Four types of chromatographic behaviour were apparent, ie unretained peaks, resolved peaks and two broad bands. Glycine systems were dominated by unretained peaks while systems based on lysine showed all four types of behaviour. By reference to HPLC-DAD data for standard compounds, some of the resolved peaks were tentatively attributed to pyrrole-like and furanone-like compounds.
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