Browning of Furfural and Amino Acids, and a Novel Yellow Compound, Furpipate, Formed from Lysine and Furfural
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概要
- 論文の詳細を見る
Furfural is an important intermediate compound of the Maillard reaction of pentose or ascorbic acid. We examined the browning of furfural and lysine by heating and found a yellow compound, called furpipate, (E)-3-(2-furylmethylidene)-3H, 4H, 5H, 6H-pyridine-2-carboxylic acid. Furpipate is a novel pipecolic acid derivative and shows absorption maxima at 375 nm and 310 nm under acidic and alkaline conditions, respectively. This compound was the major colored compound of the heated solution containing lysine and furfural.
- 2007-07-23
著者
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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Ono Hiroshi
Analytical Science Division National Food Research Institute
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Ono Hiroshi
National Agriculture And Food Research Organization National Food Research Institute
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TOTSUKA Hana
Department of Nutrition and Food Science, Ochanomizu University
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Totsuka Hana
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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