Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose : the Detection of Aminoreductone by HPLC

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The XTT (3′-[1-(phenylamino)-carbonyl]-3,4-tetrazolium)-bis(4-methoxy-6-nitro)benzenesulfonic acid hydrate) reducibility of practical milk sample enables evaluation of the heat-treatment and storage conditions such as temperature and period. Based on the appearance of absorption maximum at 320 nm in a model heated solution, we suggested that aminoreductone formed during the Maillard reaction of lactose is involved in the reduction of XTT. In this report, the relationship between the XTT reducibility and the formation of aminoreductone was investigated more specifically using HPLC equipped with a photodiode array detector. Lactose and butylamine were heated at 100°C for 15 min, and then analyzed by HPLC. A main peak with absorption maximum at 324 nm, which is thought to be aminoreductone, was recognized in the chromatogram of the heated reaction mixture. The peak corresponding to aminoreductone showed the XTT reducibility. After the addition of Cu2, the main peak and its ability to reduce XTT completely disappeared. Moreover, the formation of aminoreductone under various kinds of heating conditions linearly related with the XTT reducibility of the reaction mixture. These findings strongly suggested that the XTT-reducing substance formed during the Maillard reaction of lactose was aminoreductone.
社団法人　日本食品科学工学会の論文
2004-02-01