Reaction of Tryptophan with Carbohydrates: Identification and Quantitative Determination of Novelβ-Carboline Alkaloids in Food

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Abstract
The formation of various carbohydrate-derived β-carbolines was observed when model reactions of tryptophan with glucose were studied by means of HPLC with diode array detection, as well as by means of HPLC-MS. Isolation of these compounds and subsequent characterization by tandem mass spectrometry and NMR spectroscopy led to the identification of diastereomeric 1-(1,3,4,5-tetrahydroxypent-1-yl)-9H-pyrido[3,4-b]indoles (1a/b), 1-(1,4,5-trihydroxypent-1−yl)-9H-pyrido[3,4-b]indoles (2a/b), and E/Z isomers of 1-(1,5-dihydroxypent-3-en-1-yl)-9H-pyrido[3,4-b]indole (3a/b). HPLC-MS was used to prove the presence of these novel β-carboline alkaloids in various food samples. In addition, quantitative determination of β-carbolines 1a, 1b, and 2a/b in numerous products was achieved by means of HPLC with fluorometric detection. Concentrations ranged from 12 to 1922 μg/L for 1a and 1b and from 3 to 644 μg/L for 2a/b. The highest concentrations of all carbohydrate-derived β-carbolines under study were found in ketchup, soy sauce, and fish sauce. Keywords: l-Tryptophan; Maillard reaction; β-carbolines; electrospray ionization; HPLC-MS/MS

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