Pyrolysis/GC/MS Analysis of 1-[(2'-carboxyl)pyrrolidinyl]-1-deoxy-D-fructose (Proline Amadori Compound)

Pyrolysis/GC/MS was applied to the study of primary and secondary pyrolysis products of 1-[(2'carboxy)pyrrolidinyl]-1-deoxy-D-fructose (proline Amadori compound). The Amadori product was pyrolyzed on a ribbon probe at 150, 200, 250, 300, an 350 degrees C for 10 s. The main products formed under...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 42; no. 11; pp. 2519 - 2524
Main Authors Huyghues-Despointes, Alexis, Yaylayan, Varoujan A, Keyhani, Anahita
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 01.11.1994
Subjects
Biological and medical sciences
CHROMATOGRAPHIE EN PHASE GAZEUSE
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
CROMATOGRAFIA DE GASES
DEGRADACION
DEGRADATION
ESPECTROMETRIA DE MASAS
Food industries
FRUCTOSA
FRUCTOSE
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
PIROLISIS
PYROLYSE
REACCION DE MAILLARD
REACTION DE MAILLARD
SPECTROMETRIE DE MASSE
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
TEMPERATURA
TEMPERATURE
Gas chromatography
Pyrolysis
Aminoacid
Reaction product
Reaction mechanism
Proline
Maillard reaction
Decomposition
Carbohydrate
Identification
Glucose
Mass spectrometry
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Summary:Pyrolysis/GC/MS was applied to the study of primary and secondary pyrolysis products of 1-[(2'carboxy)pyrrolidinyl]-1-deoxy-D-fructose (proline Amadori compound). The Amadori product was pyrolyzed on a ribbon probe at 150, 200, 250, 300, an 350 degrees C for 10 s. The main products formed under these conditions were 1-(1'-pyrrolidinyl)-2-propanone, 2-hydroxy-1-(1'-pyrrolidinyl)-1-buten-3-one, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one in addition to acetic acid and pyrrolidine. To produce secondary pyrolysis products, the Amadori compound was pyrolyzed at 250 degrees C in a quartz tube for 20 s; 14 secondary pyrolysis products were identified. The majority of the products were also reported to be formed during autoclaving of proline/monosaccharide mixtures at 150 degrees C for 1.5 h in water. In addition, the pyrolysis of D-glucose/proline and the proline Amadori compound was compared
Bibliography:Q04
9564410
ark:/67375/TPS-Z5XG7928-R
istex:438EB01DBF3109D8F221A2C9FE83A627F0EBE682
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00047a027