Taste-Active Maillard Reaction Products in Roasted Garlic (<i>Allium sativum</i>)
作者:Junichiro Wakamatsu、Timo D. Stark、Thomas Hofmann
DOI:10.1021/acs.jafc.6b02396
日期:2016.7.27
In order to gain first insight into candidate Maillardreactionproducts formed upon thermal processing of garlic, mixtures of glucose and S-allyl-l-cysteine, the major sulfur-containing amino acid in garlic, were low-moisture heated, and nine major reactionproducts were isolated. LC-TOF-MS, 1D/2D NMR, and CD spectroscopy led to their identification as acortatarin A (1), pollenopyrroside A (2), epi-acortatarin
Synthesis of the 2-formylpyrrole spiroketal pollenopyrroside A and structural elucidation of xylapyrroside A, shensongine A and capparisine B
作者:James M. Wood、Daniel P. Furkert、Margaret A. Brimble
DOI:10.1039/c6ob01361a
日期:——
A convergent synthesis of the 2-formyl pyrrole spiroketal pollenopyrroside A is reported. The key step involves a Maillard-type condensation of an amine derivedfrom deoxy-D-ribose with a dihydropyranone to furnish the 2-formylpyrrole ring system. Spectroscopic and physical data of 9-epi-pollenopyrroside A are also provided, elucidating the structures of the previously isolated 2-formylpyrrole spiroketals
Total Synthesis of Two Pyrrole Spiroketal Alkaloids: Pollenopyrroside A and Capparisine B
作者:Weijie Zhao、Zhi Cao、Yueqing Li、Shisheng Wang、Xiuhan Guo、Liu Wang
DOI:10.1055/s-0034-1380172
日期:——
Pollenopyrroside A and capparisine B, two diastereoisomers of pyrrole spiroketal alkaloids isolated from Brassica campestris pollen and Capparis spinosa, were synthesized by an improved microwave-assisted bishydroxymethylation of pyrrole and acid-catalyzed spirocyclization as key steps with total yields of 2.7 and 8.8%, respectively.