Identification of Red Pigments Formed in a<scp>D</scp>-Xylose-glycine Reaction System

• SHIRAHASHI Yoshinobu

  Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University

• WATANABE Hirohito

  Department of Life Science, Faculty of Agriculture, Meiji University

• HAYASE Fumitaka

  Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University

書誌事項

タイトル別名

• Identification of Red Pigments Formed in a D-Xylose-glycine Reaction System
• Identification of red pigment formed in D-xylose-glycine reaction system

抄録

Blue, red, and yellow pigments were formed in the D-xylose (1 M)-glycine (0.1 M) reaction system. Novel red pigments were isolated and purified from the reaction solution, designated Red-M1 (red Maillard intermediate-1) and Red-M2 (red Maillard intermediate-2). Red-M1 was identified as 1,4,6,9-tetracarboxymethyl-5-(1,2,3,4-tetrahydroxybutyl)-8-hydroxymethyl-3-(2,3-dihydroxypropyl)-5,6-dihydro-pyrrolo[2′,3′:4,5]pyrrolo[2,3-e]pyrrolo[3,2-b]azepine-9-ium. NMR and CD data indicated that Red-M2 was a diastereomer of Red-M1. They are assumed to be important Maillard reaction intermediates through the formation of melanoidins as well as blue pigments.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 73 (10), 2287-2292, 2009

  公益社団法人 日本農芸化学会

キーワード

• Maillard reaction
• melanoidin
• pyrrolopyrrole
• red pigment

詳細情報

• CRID: 1390001206477379840
• NII論文ID: 10027546980
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.90382
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 10419370
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I10419370
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.90382
• 本文言語コード: en
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