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Bildung farbigerβ-Pyranone aus Pentosen und Hexosen

XIX. Untersuchungen zur Maillard-Reaktion

Formation of colouredβ-pyranones from hexoses and pentoses

XIX. Investigations relating to the maillard reaction

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Summary

When glucose or xylose are heated with glycine in methanolic or methanolic-acqueous solutions the coloured β-pyranones (5a) and (5b) and (11) are formed. From glucose, glycine and furfural the furanone (16) is obtained.

Zusammenfassung

Erhitzt man Glucose oder Xylose mit Glycin in Methanol oder Methanol-Wasser-Gemischen, so sind farbige β-Pyranonderivate (5a) und (5b) und (11) isolierbar. Glucose reagiert mit Glycin und Furfural auch zum Furanon (16).

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Literatur

  1. Reynolds TM (1965) Adv Food Res 14:167

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  2. Ledl F, Severin Th (1982) Z Lebensur Unters Forsch 175:262

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  3. Shafizadeh F, Furneaux RH, Stevenson TT (1979) Carbohydr Res 71:169

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Authors and Affiliations

  1. Institut für Pharmazie und Lebensmittelchemie der Universität München, Sophienstraβe 10, D-8000, München 2, Bundesrepublik Deutschland

    Franz Ledl, Josef Hiebl & Theodor Severin

Authors
  1. Franz Ledl
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  2. Josef Hiebl
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  3. Theodor Severin
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Additional information

Dem Fonds der Chemischen Industrie danken wir für die Förderung dieser Arbeit

XVIII. Mitteilung: Ledl F, Krönig U, Severin Th, Lotter H (1982) Z Lebensm Unters Forsch (im Druck)

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Ledl, F., Hiebl, J. & Severin, T. Bildung farbigerβ-Pyranone aus Pentosen und Hexosen. Z Lebensm Unters Forch 177, 353–355 (1983). https://doi.org/10.1007/BF01042197

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  • DOI: https://doi.org/10.1007/BF01042197

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