80840-09-1Relevant academic research and scientific papers
Degradation of glucose: reinvestigation of reactive α-dicarbonyl compounds
Jenny, Gobert,Glomb, Marcus A.
experimental part, p. 8591 - 8597 (2010/07/15)
Maillard reactions influence the formation of flavor and color in processed foods in an important way. Reducing sugars and amino acids ultimately react to stable end products. To elucidate the complex formation pathways a vast number of experiments have b
Quinoxalines Derived from D-Galactose and o-Phenylenediamine in Acidic Media
Morita, Naofumi,Inoue, Keiichi,Takagi, Masanosuke
, p. 1329 - 1332 (2007/10/02)
Quinoxalines derived from D-galactose with o-phenylenediamine (OPD) in acidic media under reflux were studied by using GLC and NMR measurements.Four quinoxaline derivatives were obtained from the reaction mixture, and were identical with those derived from D-glucose.The yields of 2-(D-lyxo-tetrahydroxybutyl)quinoxaline (GA-III), and the stereoisomeric derivative of GA-III, i.e., 2-(D-arabino-tetrahydroxybutyl)quinoxaline (ATBQ), were 13.2 and 5.3percent, respectively.The ratio of GA-III to ATBQ derived from D-galactose was reciprocally coincident with that from D-glucose.Some proposals are made on the relationship between the isomerization of these sugars and the formation of quinoxaline derivatives.
