Identification of Red Pigments Formed in a D-Xylose-glycine Reaction System
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概要
- 論文の詳細を見る
Blue, red, and yellow pigments were formed in the D-xylose (1 M)-glycine (0.1 M) reaction system. Novel red pigments were isolated and purified from the reaction solution, designated Red-M1 (red Maillard intermediate-1) and Red-M2 (red Maillard intermediate-2). Red-M1 was identified as 1,4,6,9-tetracarboxymethyl-5-(1,2,3,4-tetrahydroxybutyl)-8-hydroxymethyl-3-(2,3-dihydroxypropyl)-5,6-dihydro-pyrrolo[2′,3′:4,5]pyrrolo[2,3-e]pyrrolo[3,2-b]azepine-9-ium. NMR and CD data indicated that Red-M2 was a diastereomer of Red-M1. They are assumed to be important Maillard reaction intermediates through the formation of melanoidins as well as blue pigments.
- 社団法人 日本農芸化学会の論文
- 2009-10-23
著者
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早瀬 文孝
日清ファルマ健康科学研究所
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Watanabe Hirohito
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Science The Univ
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Hayase Fumitaka
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
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Hayase Fumitaka
Department Of Agricultural Chemistry The University Of Tokyo:(present Address) Department Of Agricul
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Hayase Fumitaka
Department Of Agricultural Chemistry The University Of Tokyo : (present Address) Department Of Agric
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Hayase Fumitaka
Central Research Laboratories Asahi Breweries Ltd.
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Hayase Fumitaka
Dep. Of Agricultural Chemistry Fac. Of Agriculture Meiji Univ.
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Watanabe Hirohito
Dep. Of Life Sci. Fac. Of Agriculture Meiji Univ.
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SHIRAHASHI Yoshinobu
Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University
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Shirahashi Yoshinobu
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
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