Application of Microwave-Assisted Process and Py—GC—MS to the Analysis of Maillard Reaction Products
1998; American Chemical Society; Linguagem: Inglês
10.1021/bk-1998-0705.ch019
ISSN1947-5918
AutoresVaroujan A. Yaylayan, Anahita Keyhani,
Tópico(s)Advanced Glycation End Products research
ResumoA focused microwave system under atmospheric pressure conditions was used to synthesize and extract selected Maillard reaction products. L-Phenylalanine, glycine, or L-tryptophan / D-glucose mixtures were sequentially treated with microwave irradiation in an aqueous media to initiate the synthesis step which was followed by irradiation in an microwave transparent solvent to perform extraction of the products formed. The extracts were analyzed by GC-MS. Phenylalanine model system generated a mixture consisting of phenylacetaldehyde, 2-(5′-hydroxymethyl-2′-formylpyrrol-1′-yl)-3-phenyl propionic acid lactone, 3,5-diphenylpyridine, and an unknown compound. Tryptophan model system generated three indole derivatives. Glycine model system, on the other hand, generated a mixture consisting of 1,6-dimethyl-2(1H)-pyrazinone, 1,5,6-trimethyl-2(1H)-pyrazinone, and one major and two minor unknown compounds. Spectroscopic analysis in conjunction with labeling studies, using Py-GC-MS, have indicated that the major unknown compound is 5-hydroxy-1,3-dimethyl-2[1H]-quinoxalinone. Serine model system was used to demonstrate the effect of solvent on the product distribution.
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