An analysis of Maillard reaction products in ethanolic glucose-glycine solution

Szu Chuan Shen, Kou Chan Tseng, James Swi Bea Wu*

*此作品的通信作者

研究成果: 雜誌貢獻期刊論文同行評審

34 引文 斯高帕斯(Scopus)

摘要

The present study compared the Maillard reaction products in ethanolic and aqueous glucose-glycine solutions. The pH 4.3, 0.2 M glucose-0.2 M glycine solutions were prepared and heated. HPLC-DAD (diode array detection) was then used to analyse the browned solutions, the ethyl acetate extracts of the solutions, and the coloured bands in TLC of the extracts. HMF (5-hydroxymethyl-2-furaldehyde) was found in both of the browned aqueous and ethanolic solutions, while 2-hydroxymethylfuran was found only in the browned ethanolic solution. HMF and 2-acetylpyrrole appear in the ethyl acetate extract of both systems, whereas 2-acetyl-1-methylpyrrole is present only in the extract of the ethanolic solution. The difference in profile of products in the aqueous and the ethanolic solutions indicates that the mechanisms of Maillard reaction in these two systems are not exactly the same.

原文英語
頁(從 - 到)281-287
頁數7
期刊Food Chemistry
102
發行號1
DOIs
出版狀態已發佈 - 2007 一月 1

ASJC Scopus subject areas

  • 分析化學
  • 食品科學

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