Please use this identifier to cite or link to this item:
Title: Real Time Monitoring the Maillard Reaction Intermediates by HPLC- FTIR
Authors: Ioannou, Aristos 
Varotsis, Constantinos 
Keywords: Maillard reaction;Asparagine;Fructose;HPLC- ATRFTIR
Category: Chemical Sciences
Field: Natural Sciences
Issue Date: 29-Mar-2016
Publisher: CA OMICS International
Source: Journal of Physical Chemistry & Biophysics, 2016, Volume 6, Issue 2
Abstract: Maillard reaction products in the food-, nutrition- and pharmaceutical related processes are of great interest in cases where the substances involved are chemically reactive or unstable. Detailed data using vibrational FTIR spectroscopy of the Maillard-type reaction products are limited and needs more experimental evidences with explicit mechanisms of the reaction to demonstrate how the reducing sugars be avoided in formulating the amine-containing substances. The combination of high performance liquid chromatography (HPLC) with Fourier transform infrared (FTIR) spectrometry is a powerful instrumental separation-structure sensitive technique that allows characterization in real time of the separated chemical species. In this short review we demonstrate the benefits of the HPLC-FTIR coupling technique in studying the Maillard reaction model Fructose/Asparagine system.
ISSN: 2161-0398
Rights: © 2016 Ioannou A, et al.
Type: Article
Appears in Collections:Άρθρα/Articles

Files in This Item:
File Description SizeFormat 
real-time-monitoring-the-maillard-reaction-intermediates-by-hplc-ftir-2161-0398-1000210.pdfFulltext964.78 kBAdobe PDFView/Open
Show full item record

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.