Article ID Journal Published Year Pages File Type
1188081 Food Chemistry 2009 7 Pages PDF
Abstract

Lauryl mannoses were synthesized by lipase-catalyzed condensation using d-mannose and lauric acid in acetone in the presence of molecular sieves at 50 °C. 6-O-Lauryl mannose, 1,6-di-O-lauryl mannose, 3,6-di-O-lauryl mannose, and 4,6-di-O-lauryl mannose were isolated and identified by FT-IR, MS, and NMR.Maillard reaction activities of mannose with l-cysteine and lauryl mannoses with l-cysteine were evaluated by headspace solid phase microextraction (HS-SPME) method combined with GC/MS. 1,6-Di-O-lauryl mannose exhibited the lowest Maillard reaction activity, compared with 6-O-lauryl mannose, 3,6-di-O-lauryl mannose and 4,6-di-O-lauryl mannose. Low activity of Maillard reaction by lauryl mannoses compared to that by mannose was due to the structures of mannose and lauryl mannoses determined by NMR analysis.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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