3-(D-Erythro-Trihydroxypropyl)-1-Neopentyl Pyrrole-2-Carboxaldehyde. A Novel Nonenzymatic Browning Product of Glucose
- 1 December 1987
- journal article
- research article
- Published by Taylor & Francis in Journal of Carbohydrate Chemistry
- Vol. 6 (4) , 553-568
- https://doi.org/10.1080/07328308708058885
Abstract
The reaction of equimolar amounts of D-glucose and neopentyl-amine in phosphate buffer under physiological conditions of pH and temperature has been investigated. From the diethyl ether extract, we have identified a C-8 condensation product and have demonstrated that its formation does not proceed via a free-radical mechanism. Based on 1H and 13C NMR and other spectroscopic techniques, including UV, IR, EI-MS, CI-MS of the TMS derivative, the structure 3-(D-erythro-trihydroxypropyl)-1-neopentyl pyrrole-2-carboxaldehyde, was assigned to this advanced Maillard reaction product.Keywords
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