炭水化物系化合物の自動酸化分解(第10報)グルコースのアミノーカルボニル反応における中間体の検索

概要

論文の詳細を見る
From the ethanolic solution obtained by the browning reaction of N-p-tolyl-D-glucosylamine (I) and p-toluidine, 3-deoxy-D-glucosone (XI) was isolated and identified by gasliquid chromatography. Formation of intermediate reductones, including enediol, enaminol, and enediamine, was indicated by the determination of reducing substances using 1,1-diphenyl-2-picrylhydrazil and 2,6-dichlorophenolindophenol. It was suggested that XI and these reductones were important intermediates in the browning reaction of D-glucose with p-toluidine. D-Arabinose, D-erythrose, D-glyceraldehyde, D-arabonic acid, D-erythronic acid, D-glyceric acid, and glycolic acid were also identified by paper chromatography as the nitrogen-free decomposition products in the browning reaction. It was assumed that these products undergo further degradation through free radical reaction.
公益社団法人日本薬学会の論文
1978-02-25