LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system

Citation
Sm. Monti et al., LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system, J AGR FOOD, 47(4), 1999, pp. 1506-1513
Citations number
39
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
47
Issue
4
Year of publication
1999
Pages
1506 - 1513
Database
ISI
SICI code
0021-8561(199904)47:4<1506:LAAAEO>2.0.ZU;2-3
Abstract
Aqueous solutions of lactose and lysine were refluxed for up to 4 h without pH control. Samples were collected every hour, and the reaction was monito red by measuring the pH, the optical density at 420 nm, and the relative an tioxidative efficiency (RAE). The greatest change in optical density and an tioxidative efficiency occurred for the mixture heated for 4 h. The 4 h sol ution was separated into three fractions according to the molecular weights of the components and tested for RAE. The high molecular weight fraction w as more colored, and it had the highest antioxidative activity. The low mol ecular weight fraction was separated by high-performance liquid chromatogra phy (HPLC). RAE values were measured for each purified compound. HPLC coupl ed with diode array and electrospray mass spectrometry allowed a rapid scre ening of the solutions and a tentative identification of several peaks. Nuc lear magnetic resonance analysis allowed the identification of galactosylis omaltol and pyrraline. The resonance assignments for these compounds were r evised.