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Abstract：
In this study the elemental compositions of melanoidin formed at 160 °C from d-glucose (Glc) and l-alanine (Ala) as well as from fructosylalanine - the corresponding Amadori rearrangement product - were compared. Specific chemical bonds were probed by FTIR spectroscopy. This approach tackles the different chemical pathways for melanoidin formation via the Amadori rearrangement in contrast to the reaction from Glc/Ala. Melanoidins formed from fructosylalanine contain about twice as much nitrogen and therefore amino acid as compared to melanoidin from Glc/Ala and exhibit higher absorption in the UV/Vis. Consequently, melanoidins formed from Glc/Ala contain more sugar degradation products with lower absorption due to a smaller size of the conjugated double bond network.
摘要：
在这项研究中，比较了在160°C下由d-葡萄糖（Glc）和l-丙氨酸（Ala）以及果糖基丙氨酸-相应的Amadori重排产物形成的类黑素的元素组成。通过FTIR光谱探测特定的化学键。与来自Glc/Ala的反应相反，该方法通过Amadori重排解决了黑色素形成的不同化学途径。与来自Glc/Ala的黑素相比,由果糖基丙氨酸形成的黑素含有约两倍的氮,因此含有两倍的氨基酸,并且在UV/Vis中表现出更高的吸收。因此,由Glc/Ala形成的类黑色素含有更多的糖降解产物，由于共轭双键网络的尺寸较小，因此吸收较低。
