Synthesis of pyrraline reference material.
A simplified and improved method is described for the preparation of pyrraline, a lysine derivative from the advanced Maillard reaction and potential indicator for heat treatment of foods. The compound was obtained in a high degree of purity and with a yield of 31% from N alpha-t-butyloxycarbonyl-L-lysine after heating with 3-deoxy-D-erythro-hexos-2-ulose for 2 h at 70 degrees C in the dry state, preparative fractionation of the resulting N alpha-t-butyloxycarbonyl pyrraline with reverse-phase liquid chromatography and final deprotection of the intermediate compound with acetic acid.
Henle
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T
Lehrstuhl für Milchwissenschaft, Technische Universität München, Freising-Weihenstephan, Germany.
Bachmann
A
A
D003296:Cooking; D005504:Food Analysis / Q000592:standards*; D006358:Hot Temperature; D007202:Indicators and Reagents; D015416:Maillard Reaction; D015394:Molecular Structure; D009646:Norleucine / Q000031:analogs & derivatives* / Q000032:analysis / Q000138:chemical synthesis; D011758:Pyrroles / Q000032:analysis* / Q000138:chemical synthesis*; D012015:Reference Standards
D007202:Indicators and Reagents; D011758:Pyrroles; C059571:2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine; D009646:Norleucine