A simplified and improved method is described for the preparation of p
yrraline, a lysine derivative from the advanced Maillard reaction and
potential indicator for heat treatment of foods. The compound was obta
ined 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 2h at 70 degrees C in the dry state, preparative fractiona
tion of the resulting N-alpha-t-butyloxycarbonyl pyrraline with revers
e-phase liquid chromatography and final deprotection of the intermedia
te compound with acetic acid.