Detection of Maillard products of lactose in heated or processed milk by HPLC/DAD

作     者：Pischetsrieder, M Gross, U Schoetter, C 

作者机构：Univ Munich Inst Pharm Abt Lebensmittelchem D-80333 Munich Germany 

出 版 物：《ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY》 (欧洲食品研究与技术 A)

年 卷 期：1999年第208卷第3期

页      面：172-177页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 

主　　题：Maillard reaction milk high performance liquid chromatography diode array detection 

摘      要：Two HPLC methods with diode array detection were used to separate Maillard products from milk components. The Maillard products 4-(beta-D-galactopyranosyloxy)-2-hydroxy-2-methyl-2H-pyran-3(6H)-one (2), 1-[3-(beta-D-galactopyranosyloxy)-2-furanyl]-1-ethanone (3), 4-(beta-D-galactopyranosyloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone (5), isomaltol (7),maltol (9), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (6), and 5-hydroxymethyl-2-furfuraldehyde (8) were determined using a water-methanol gradient. Furthermore, 4,5-dihydroxy-2-(beta-D-galactopyranosyloxy)- 5-methyl-7-cyclopenten-1-one (3) was separated from the milk components by applying the interaction reagent octylamine. Several heated or processed milk samples were analyzed, and formation of the Maillard products was determined and quantified. Thus it was found that 2 and 3 are early products of the Maillard reaction in milli, whereas after prolonged heating 4, 5, and particularly 9 and 6 become more important. Compounds 7 and 8 were not detected, even if the samples were heated under stringent conditions.