Studies on Browning Reactions between Sugars and Amino Compounds

Part V. Isolation and Characterization of New Carbonyl Compounds, 3-Deoxy-osones formed from N-Glycosides and their Signficance for Browning Reaction

抄録

Both aliphatic and aromatic amine-N-pentosides decompose to form melanoidins by weak acid catalysis. From their reaction mixture, an unknown carbonyl compound, C₁₇H₁₆N₆O₁₀, has been iso-lated as its bis-2, 4-dinitrophenylhydrazone. And, similarly from the reaction mixture of either ali-phatic or aromatic amine-N-D-glucoside, another unknown hydrazone, C₁₈H₁₈N₈O₁₁, has been isolated. As the results of characterization, it has been proved that the former is 3-deoxy-xylosone bis-2, 4-dinitrophenylhydrazone and the latter is 3-deoxy-D-glucosone bis-2, 4-dinitrophenylhydrazone.
It has been shown that 3-deoxy-osone is the intermediate in the melanoidin formation. Further-more, its significance in the browning reaction is pointed out.