Synthesis and Detection Methods of Amadori Compounds in Aqueous System

Abstract:

Amadori compounds (AC) are stable products formed in the early stage of Maillard reaction. They are commonly found in heat processed vegetables, fruits and other food products and have an important impact on food quality. In the previous study, we synthesized 8 AC and this paper aimed to establish the synthesis of 1-deoxy-1-L-proline-D-fructose(Fru-Pro),1-deoxy-1-L-serine(Fru-Ser),1-deoxy-1-L-threonine-D-fructose(Fru-Thr), and 1-deoxy-1-L-glycine-D-fructose (Fru-Gly) in the aqueous systems. Four purified AC were determined to be Fru-Pro (C₁₁H₁₉NO₇, MW: 277), Fru-Ser (C_{9/H17NO8, MW: 267), Fru-Thr (C10H19NO8, MW: 281) and Fru-Gly (C8H15NO7, MW: 237), respectively, by ultra high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS) and nuclear magnetic resonance(NMR). In addition, an UPLC-MS/MS method was developed for the simultaneous determination of 12 AC. The results showed that the recovery, precision, and linearity data were satisfactory. Finally, the AC contents of 13 dried fruits and vegetables on the market were tested. The results showed that the method had good detection capacitiy and could detect AC contained in the products.}