The use of capillary electrophoresis to monitor Maillard reaction products (MRP) by glyceraldehyde and the epsilon amino group of lysine

被引：16
|
作者：
de Sa, PFG [1 ]
Treubig, JM [1 ]
Brown, PR [1 ]
Dain, JA [1 ]
机构：
[1] Univ Rhode Isl, Kingston, RI 02881 USA
来源：
FOOD CHEMISTRY | 2001年 / 72卷 / 03期
关键词：
D O I：
10.1016/S0308-8146(00)00238-7
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Capillary electrophoresis (CE) was used to monitor the formation of Maillard reaction products (MRP) from the reaction of glyceraldehyde (GA) with the epsilon amino group of lysine using N-alpha -acetyl-L-lysine (20 mM) at 37 degreesC. Major components were separated by capillary CE using a bare capillary and detected by UV spectroscopy, at 214 nm. CE electropherograms demonstrated formation of different MRP species when conditions were varied. CE analysis was simple, rapid and needed no sample preparation. (C) 2001 Elsevier Science Ltd. All rights reserved.
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页码：379 / 384
页数：6
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