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Abstract
Maillard reaction intermediate (MGX) generated from glutathione and xylose in aqueous medium was prepared via the Maillard reaction performed under a two‐stage temperature increase process. The purified MGX was identified by Fourier‐transform infrared spectroscopy, mass spectrometry, and nuclear magnetic resonance as N‐(1‐deoxy‐d‐xylulos‐1‐yl)‐glutathione (Amadori compound, C15H25O10N3S)...
Abstract
Amadori rearrangement product (ARP) derived from glutamic acid (Glu) and xylose (Xyl) was prepared by aqueous Maillard reaction. Subsequently, ion exchange chromatography, MS, and NMR were used for purification and identification, confirming that the molecular formula of ARP was C10H17NO8, namely N‐(1‐deoxy‐α‐D‐xylulos‐1‐yl)‐glutamic acid, with a molecular mass of 279 Da. To improve the...
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