PYROLYSIS OF COLORED LOW-MOLECULAR-WEIGHT MAILLARD-PRODUCTS

被引：0
|
作者：
SCHRODTER, R
BALTES, W
机构：
[1] Institute for Food Chemistry, Technical University, 13355 Berlin 65
来源：
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS | 1993年 / 27卷 / 02期
关键词：
CH-ACID SUBSTANCES; COLORED; CURIE-POINT PY-GC/MS; MAILLARD-PRODUCTS; PYROLYSIS;
D O I：
10.1016/0165-2370(93)80005-K
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
The pyrolytic behaviour of coloured low molecular weight condensation products of reactive aldehydes with CH-acid substances, i.e. furaldehyde and N-methylpyrrolaldehyde with beta-furanone was investigated by Curie-point Py-GC/MS. Besides some parallels with electron-impact induced and thermally induced fragmentation pathways, simple alpha-cleavage to furan and pyrrol is one of the predominant degradation mechanisms. In addition, substantial amounts of aldehydes are formed by an oxidative cleavage of the double-bonds in beta-position to furan and pyrrol. Special interest will be paid to the formation of bicyclic products.
引用
收藏
页码：145 / 153
页数：9
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