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Untersuchungen zur Maillard-Reaktion

IX. Umsetzung von Tryptophan mit Xylose

Investigations on the Maillard-Reaction

IX. Reaction of tryptophan with xylose

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Summary

Tryptophan and xylose were brought to reaction in an aqueous solution at 160° C. The crystalline compounds 1-(2-furyl)-β-carboline (1), 6,7-dihydro-12H-indolo-[2,3-a]quinolizin-5-ium-1-olate (2),β-carboline (4), 1-hydroxymethyl-β-carboline (5), 1-(1-hydroxy-3-butenyl)-β-carboline (6), and two more derivates ofβ-carboline (7 and8) could be isolated.

Zusammenfassung

Tryptophan and Xylose wurden in wäßriger Lösung bei 160° C umgesetzt. Aus dem Reaktionsgemisch konnten als kristalline Verbindungen 1-(2-Furyl)-β-carbolin (1), 6,7-Dihydro-12H-indolo[2,3-a] chinolizin-5-ium-l-olat (2),β-Carbolin (4), 1-Hydroxymethyl-β-carbo-lin (5), 1-(1-Hydroxy-3-butenyl)-β-carbolin (6), Bowie zwei weitere Derivate desβ-Carbolins (7 und 8) isoliert werden.

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Literatur

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Authors and Affiliations

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

    Karl-Heinz Bräutigam &  Theodor Severin

Authors
  1. Karl-Heinz Bräutigam
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  2. Theodor Severin
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Bräutigam, KH., Severin, T. Untersuchungen zur Maillard-Reaktion. Z Lebensm Unters Forch 154, 80–83 (1974). https://doi.org/10.1007/BF01460328

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  • DOI: https://doi.org/10.1007/BF01460328

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