Presence of 2-furoylmethyl derivatives in hydrolysates of processed tomato products

被引：33
|
作者：
Sanz, ML [1 ]
del Castillo, MD [1 ]
Corzo, N [1 ]
Olano, A [1 ]
机构：
[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 02期
关键词：
2-furoylmethylamino acids; processed tomato products;
D O I：
10.1021/jf990697b
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Acid hydrolysis of Amadori compounds yields the corresponding 2-furoylmethylamino acids (2-FM-AA) that can be analyzed by ion-pair HPLC. The relative proportions of the different 2-FM-AA present in the hydrolysates of tomato products were determined to assess their usefulness as indicators of quality. In the lyophilized tomato samples stored at 50 degrees C and a(w) = 0.44 the formation of 2-FM derivatives of alanine, gamma-aminobutyric acid (GABA), asparagine, aspartic acid, glutamic acid, lysine, serine, and threonine was detected. In commercial tomato products the most abundant 2-FM-AA was S-FM-GABA (from traces to 26.4 mg/100 g of dry matter) followed by 2-FM-lysine (furosine). Differences in 2-FM-AA contents among samples may be related to processing and storage conditions.
引用
收藏
页码：468 / 471
页数：4
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