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Bildung farbiger Produkte aus Hexosen XVI. Untersuchungen zur Maillard-Reaktion [1]

Formation of coloured compounds from hexoses XVI. Investigations Reaction [1]

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Summary

When 1-piperidino-l-deoxy-fructose, (7) an Amadori-compound, resp. the piperidino hexose reductone (15) is heated with furfural and an equimolar amount of acetic acid in ethanolic solution, a browning reaction is observed. From the mixture of products the yellow or dark yellow compounds (9a), (13b), and (17a) can be isolated. The results show, that sugar degradation products with a CH-acidic methyl group or active methylene group like (8), (12), and (11) and/or (10) resp. (16) react with carbonyl compounds to give coloured products.

Zusammenfassung

Nach Umsetzung der Amadoriverbindung (7) aus Glucose und Piperidiniumacetat bzw. des Piperidinohexosereduktons (15) mit Furfurol konnten wir die gelbbraunen Substanzen (9a), (13b) und (17a) isolieren. Die Versuche zeigen, daß Zuckerumwandlungsprodukte, die eine endständige CH-acide Methylgruppe bzw. Methylengruppe enthalten wie (8), (12), (11) und/oder (10) bzw. (16) mit Carbonylverbindungen zu farbigen Produkten kondensieren.

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Literatur

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Authors and Affiliations

  1. Institut für Pharmazie und Lebensmittelchemie der Universität München, Sophienstr. 10, D-8000, München 2, Bundesrepublik Deutschland

    Franz Ledl & Theodor Severin

Authors
  1. Franz Ledl
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  2. Theodor Severin
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Die Arbeit wurde aus Mitteln des Fonds der Chemie finanziert

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Ledl, F., Severin, T. Bildung farbiger Produkte aus Hexosen XVI. Untersuchungen zur Maillard-Reaktion [1]. Z Lebensm Unters Forch 175, 262–265 (1982). https://doi.org/10.1007/BF01892980

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  • DOI: https://doi.org/10.1007/BF01892980

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