Optimization of the Synthesis of the Cross-Linked Amino Acid Ornithinoalanine and Nuclear Magnetic Resonance Characterization of Lysinoalanine and Ornithinoalanine
作者:Giovanna Boschin、Leonardo Scaglioni、Anna Arnoldi
DOI:10.1021/jf980869p
日期:1999.3.1
unnatural amino acids that can be formed in food submitted to thermal treatment, especially in alkaline conditions. The paper presents an optimization of the synthetic procedure for the preparation of a standard of OAL that could be very useful to study the toxicological and nutritional consequences of the presence of OAL in food. In the meantime, it was possible to develop a method based on nuclear magnetic
赖氨酸丙氨酸(LAL)和鸟氨酸丙氨酸(OAL)是非天然氨基酸,可以在经过热处理的食物中形成,尤其是在碱性条件下。本文介绍了用于制备OAL标准品的合成方法的优化方法,该方法对于研究食品中存在OAL的毒理学和营养后果非常有用。同时,有可能开发一种基于核磁共振的方法,用于不衍生化的LAL和OAL的非对映异构体表征。对这种方法的兴趣是基于LAL的两种非对映异构体在肾毒性方面的已知差异。