On the reaction of L-ascorbic acid with propylamine under various conditions: quantification of the main products by HPLC/DAD

  • Bernd Larisch
  • Ursula Groß
  • M. Pischetsrieder
ORIGINAL PAPER

Abstract

 The reaction of L-ascorbic acid (AA) with proteins (protein ascorbylation) has a considerable impact on food processing and health. So far four products have been isolated and identified which can be formed from AA and lysine derivatives. Thus, 2-deoxy-2-(propylamino)ascorbic acid, 3-deoxy-3-(propylamino)ascorbic acid, oxalic acid monopropylamide and oxalic acid dipropylamide were synthesized and an HPLC system for their separation and quantification was developed. Then, mixtures of AA and propylamine, as a model compound for lysine derivatives, were reacted under various conditions and product yields were determined in relation to reaction time, temperature, amine concentration and pH value. The results were discussed in detail and can help to evaluate the contribution of the four products to protein and lysine ascorbylation under different conditions.

Key words L-Ascorbic acid Maillard reaction Product quantification HPLC/DAD 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1998

Authors and Affiliations

  • Bernd Larisch
    • 1
  • Ursula Groß
    • 1
  • M. Pischetsrieder
    • 1
  1. 1.Institut für Lebensmittelchemie der Universität München, Sophienstrasse 10, D-80333 München, GermanyDE

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