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Determination of protein-bound 2-amino-6-(2-formyl-1-pyrrolyl)-hexanoic acid (?pyrraline?) by ion exchange Chromatography and photodiode array detection

1993; Springer Science+Business Media; Volume: 196; Issue: 1 Linguagem: Inglês

10.1007/bf01192975

0044-3026

Thomas Henle, Henning Klostermeyer,

Peroxisome Proliferator-Activated Receptors

Following enzymic hydrolysis, sensitive and unambiguous determination of the protein-bound Maillard compound pyrraline, a lysine derivative with a pyrrol structure, was achieved by ion-exchange chromatography with photodiode array measurement and subsequent ninhydrin detection. The method allows the simultaneous quantification of pyrraline in addition to the common amino acids, as well as acid-labile components such as the Amadori products and tryptophan, at levels lower than 500 μg/kg protein. Values of pyrraline in controlled heated samples first increased linearly with heating time, followed by a significant decomposition after long-term heating. In severely heat-treated samples (110° C for 5 h), up to 5.6% of the initial lysine residues had reacted to the pyrrolaldehyde.