Optimization of reactions between reducing sugars and 1-phenyl-3-methyl-5-pyrazolone (PMP) by response surface methodology.
Food Chem
; 254: 158-164, 2018 Jul 15.
Article
em En
| MEDLINE
| ID: mdl-29548437
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 60⯰C and 80⯰C, and time between 60 and 180â¯min. The optimal conditions for the glucose-PMP and glucosamine-PMP reactions were obtained at 71⯰C for 129â¯min, and 73⯰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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Antipirina
/
Substâncias Redutoras
/
Açúcares
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2018
Tipo de documento:
Article