Holger Lerche

HPLC separation of some characteristic components in reaction mixtures of disaccharides with amines-model systems for milk and cereal products

ZusammenfassungErhitzt man Lactose oder Maltose mit einem primären oder sekundären Amin in gepufferter wäßriger Lösung, so bilden sich als Hauptprodukte des Zuckerabbaus dieβ-Pyranone3a, b und die Cyclopentenone5a,b. Erst bei längerem Erhitzen entstehen die Isomaltolderivate6a, b. Zur Trennung der Reaktionsprodukte wurde ein einfaches HPLC-Verfahren entwickelt. Die Verbindungen lassen sich damit in erhitzten Milchprodukten und anderen Nahrungsmitteln nachweisen.SummaryWhen lactose or maltose are heated with a primary or secondary amine in a buffered aqueous solutionβ-pyranones,3a, b, and cyclopentenones,5a, b, respectively, are obtained as the main degradation products. Prolonged heating leads to the formation of the isomaltol derivatives,6a, b. A simple HPLC method was developed to separate the degradation components. Compounds3, 5, and6 can be detected in heated milk products and other foods.

Formation of aminoreductones from maltose

Abstract Aminoreductones of general structure 3 are obtained by degradation of maltose-derived Amadori compounds ( 1 ). 3-Hydroxy-5,6-dihydropyridones ( 4 ) are formed as minor compounds.

Crototropone, a new tropone derivative from Croton zehntneri

Crototropone (3-hydroxy-5,6-dimethoxy-2-methylcyclohepta-2,4,6-trien-1-one) was isolated from roots of Croton zehntneri. The structure was established by spectroscopic methods.

5,6-dihydro-3,5-dihydroxy-4H-pyridones - new Maillard products from 6-O-substituted hexoses and primary amines

Abstract From reaction mixtures of n-propylamine and 6-O-substituted hexoses 1 (glucose-6-phosphate, isomaltose, 6-O-benzylgalactose) a previously unknown Maillard product, the 5,6-dihydro-3,5-dihydroxy-1-n-propyl-4H-pyridone ( 7a ) was isolated in yields up to 20%.