Synthesis of pyrraline reference material
- 1 January 1996
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 202 (1) , 72-74
- https://doi.org/10.1007/bf01229689
Abstract
A simplified and improved method is described for the preparation of pyrraline, a lysine derivative from the advanced Maillard reaction and potential indicator for heat treatment of foods. The compound was obtained in a high degree of purity and with a yield of 31% fromN α-t-butyloxycarbonyl-L-lysine after heating with 3-deoxy-D-erythro-hexos-2-ulose for 2 h at 70°C in the dry state, preparative fractionation of the resultingN α-t-butyloxycarbonyl pyrraline with reverse-phase liquid chromatography and final deprotection of the intermediate compound with acetic acid.Keywords
This publication has 12 references indexed in Scilit:
- Chromatographic evidence for pyrraline formation during protein glycation in vitro and in vivoBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1995
- Determination of protein-bound 2-amino-6-(2-formyl-1-pyrrolyl)-hexanoic acid (?pyrraline?) by ion exchange Chromatography and photodiode array detectionZeitschrift für Lebensmittel-Untersuchung und Forschung, 1993
- Synthesis of 2-amino-6-(2-formyl-5-hydroxymethyl-1-pyrrolyl-)hexanoic acidZeitschrift für Lebensmittel-Untersuchung und Forschung, 1989
- Direct determination of 2-amino-6-(2-formyl-5-hydroxymethyl-l-pyrrolyl)-hexanoic acid in hydrolyzed protein by reversed-phase HPLCZeitschrift für Lebensmittel-Untersuchung und Forschung, 1989
- Maillard-reaktion von rinderserumalbumin mit glucose hochleistung-flüssigkeitschromatographischer nachweis des 2-formyl-5-(hydroxymethyl)pyrrol-1-norleucins nach alkalischer hydrolyseJournal of Chromatography A, 1989
- High-performance liquid chromatographic determination of .epsilon.-pyrrole lysine in processed foodJournal of Agricultural and Food Chemistry, 1988
- Effect of Maillard reaction products on protein digestion. Studies on pure compoundsJournal of Agricultural and Food Chemistry, 1987
- Synthesis of (+-)-2-Formyl-5-(hydroxymethyl)pyrrole-1-norleucine. A Biologically Active Maillard Reaction Product Derived from Glucose and Lysine.Acta Chemica Scandinavica, 1985
- Formation of Aromatic Compounds from Carbohydrates. IX. Reaction of D-Glucose and L-Lysine in Slightly Acidic, Aqueous Solution.Acta Chemica Scandinavica, 1984
- Formation of Mutagens by the Maillard ReactionPublished by American Chemical Society (ACS) ,1983