Liquid Column Chromatography of Ox0 Compounds as Their 2,4-dtnitrophenylhydrazones with Special Reference to Glucose-glycine Maillard Reaction Products
نویسندگان
چکیده
0x0 compounds (2,4-dinitrophenylhydrazine-reactive) formed during the Maillard reaction between glucose and glycine were converted into 2,4_dinitrophenylhydrazones and were separated into five main fractions by reversed-phase chromatography on Separon SGX Cl8 using a methanol-water gradient. Four of these fractions were homogeneous, as shown by thin-layer chromatography. One of the fractions still consisted of two zones, which, however, were easy to separate by preparative thin-layer chromatography on silica gel with tetrachloromethane-methanoln-butanol (90:5:5, v/v/v) with dual development. The nature of the compounds separated is discussed.
منابع مشابه
Separation and partial characterization of Maillard reaction products by capillary zone electrophoresis.
Capillary zone electrophoresis proved useful for separating small amounts of both charged and uncharged solutes that are otherwise difficult to analyse. A typical complex mixture that had previously resisted all analytical approaches, including reversed-phase separations, is the products arising from the reaction of free amino acids with aldehydic sugars (Maillard reaction products). By using c...
متن کاملCytotoxic Glucose Degradation Products in Fluids for Peritoneal Dialysis
During the standard heat sterilization process of the lactate–buffered peritoneal dialysis solutions, glucose (an osmotic active substance) degrades to form compounds called glucose degradation products which are cytotoxic and affect the survival of the peritoneal membrane. This case presentation is based on an observation of 224 aseptic peritonitis cases of unknown etiology. For the purpose of...
متن کاملCytotoxic Glucose Degradation Products in Fluids for Peritoneal Dialysis
During the standard heat sterilization process of the lactate–buffered peritoneal dialysis solutions, glucose (an osmotic active substance) degrades to form compounds called glucose degradation products which are cytotoxic and affect the survival of the peritoneal membrane. This case presentation is based on an observation of 224 aseptic peritonitis cases of unknown etiology. For the purpose of...
متن کاملModel studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.
The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways. To study these interactions, we analyzed the volatile compounds resulting from model reactions of lysine or glycine with aldehydes originating from lipid oxidation [hexanal, (E)-2-hexenal, or (2E,4E)-deca...
متن کاملAnalysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry.
High-performance cation exchange chromatography coupled to tandem mass spectrometry or electrochemical detection was found to be an efficient tool for analyzing Amadori compounds derived from hexose and pentose sugars. The method allows rapid separation and identification of Amadori compounds, while benefiting from the well-known advantages of mass spectrometry, such as specificity and sensitiv...
متن کامل