Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585456 | Food Chemistry | 2018 | 7 Pages |
Abstract
Reducing sugars have strong reactivity with 1-phenyl-3-methyl-5-pyrazolone (PMP) to form the sugar-PMP derivatives, which can be more accurately analyzed by HPLC-UV at 248â¯nm. Glucose and glucosamine reacted with the PMP based on the response surface methodology within a range of temperature between 60â¯Â°C and 80â¯Â°C, and time between 60 and 180â¯min. The optimal conditions for the glucose-PMP and glucosamine-PMP reactions were obtained at 71â¯Â°C for 129â¯min, and 73â¯Â°C for 96â¯min, respectively. Subsequently, other sugars and their derivatives, including xylose, ribose, fructose, galactose, mannose, lactose, maltose, sucrose, glucuronic acid, sorbitol, mannitol, xylitol, and cyclodextrins were investigated and compared under the optimized condition for glucose. All of the above compounds, except the fructose, sugar alcohols and non-reducing sugars, could form the sugar-PMP derivatives. This study demonstrated that different chemical structures of sugars and their derivatives could significantly influence the rate and yield of the PMP derivatization.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Weizheng Wang, Feng Chen, Yaqi Wang, Lina Wang, Haiyan Fu, Fuping Zheng, Lance Beecher,