Two novel beta-carboline compounds from the Maillard reaction between xylose and tryptophan.
Two nonvolatile beta-carboline alkaloids were isolated from the Maillard reaction between xylose and tryptophan by solvent extraction and flash silica gel column chromatography. Their structures were elucidated by spectral methods (UV, MS, and NMR) as 1-(1,4-dihydroxybutyl)-beta-carboline and 1-(1,3, 4-trihydroxybutyl)-beta-carboline.
Wang
M
M
Department of Food Science, Cook College, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA.
Jin
Y
Y
Li
J
J
Ho
C T
CT
D002243:Carbolines / Q000737:chemistry / Q000302:isolation & purification*; D009682:Magnetic Resonance Spectroscopy; D015416:Maillard Reaction; D015394:Molecular Structure; D014364:Tryptophan / Q000737:chemistry*; D014994:Xylose / Q000737:chemistry*
D002243:Carbolines; D014364:Tryptophan; D014994:Xylose