Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes
作者:Tianze Wang、Dawei Zhen、Jia Tan、Jianchun Xie、Jie Cheng、Jian Zhao
DOI:10.1016/j.foodchem.2019.125482
日期:2020.2
moiety helped formation of thiazolidines with cysteinylglycine. The unsaturated aldehydes (E)-2-heptenal and (E,E)-2,4-decadienal exhibited high reactivity against glucose for glutathione, yielding higher levels of intermediate compounds than from glucose. Heating prepared intermediates reversibly released the original aldehydes, which caused various compounds formed by retro-aldol, oxidation, etc. to react
为了了解脂质降解对肉味风味素的美拉德形成的影响,通过以下方法鉴定了葡萄糖-谷胱甘肽与己醛,(E)-2-庚烯或(E,E)-2,4-癸二烯醛的模型系统中的初始反应中间体HPLC-MS和通过NMR。除Amadori化合物外,还发现了通过将巯基加成到羰基或共轭的烯键上的半缩醛和噻唑烷。所有中间体的浓度随反应时间而增加,而具有谷胱甘肽部分的中间体的降解则有助于半胱氨酰甘氨酸形成噻唑烷。不饱和醛(E)-2-庚醛和(E,E)-2,4-癸二醛对谷胱甘肽显示出对葡萄糖的高反应性,比从葡萄糖中产生更高水平的中间体化合物。加热制备的中间体可逆地释放出原始醛,导致由逆醛醇,氧化等形成的各种化合物与H2S和NH3反应。其中,首次提出了包括3-壬烯-2-酮,2-己酰基呋喃和六个二烷基噻吩(例如2-乙基-5-(1-甲基丁基)噻吩)的形成途径。