An Unusual Decarboxylative Maillard Reaction between <scp>l</scp>-DOPA and <scp>d</scp>-Glucose under Biomimetic Conditions: Factors Governing Competition with Pictet−Spengler Condensation
作者:Paola Manini、Marco d'Ischi、Giuseppe Prota
DOI:10.1021/jo010078d
日期:2001.7.1
37 degrees C, the tyrosine metabolite L-3,4-dihydroxyphenylalanine (L-DOPA) reacts smoothly with D-glucose to afford, besides diastereoisomeric tetrahydroisoquinolines 1 and 2 by Pictet-Spengler condensation, a main product shown to be the unexpected decarboxylated Amadori compound N-(1-deoxy-D-fructos-1-yl)-dopamine (3). Under similar conditions, dopamine gave only tetrahydroisoquinoline products 4