CHROMATOGRAPHIC ANALYSIS OF MAILLARD REACTION-PRODUCTS

被引：25
|
作者：
PORRETTA, S
机构：
[1] Experimental Station for the Food Preserving Industry, 43100 Parma
来源：
JOURNAL OF CHROMATOGRAPHY | 1992年 / 624卷 / 1-2期
关键词：
D O I：
10.1016/0021-9673(92)85680-R
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
This paper reviews the products of the Maillard reaction (non-enzymic browning) which are most frequently analysed in food quality control. In particular, high-performance liquid chromatographic (HPLC) methods are reported for 5-(hydroxymethyl)-2-furfural and epsilon-N-2-furanylmethyl-L-lysine, early indicators of the Maillard reaction, epsilon-pyrrolelysine, an advanced indicator of the Maillard reaction, and free and oxidized N-acetylmethionine, a food additive used to overcome the degradation of amino acids. Some analytical methods are evaluated in comparison with HPLC.
引用
收藏
页码：211 / 219
页数：9
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