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Abstract -- A GC-MS procedure was developed to determine sophocarpine (SC), matrine (MT), and sophoridine (SRI) in KUHUANG injection. The chromatographic separation was performed on an HP-5MS column (30 m [...]

1. INTRODUCTION Studies of the related subjects of strain, structure, stability and reactivity represent one of the major areas of chemistry. The other is concerned with synthesis, or the preparation [...]

Byline: A. Hollnagel (1), L. W. Kroh (1) Keywords: Key wordsaNon-enzymatic browning; Dicarbonyls; Sugar fragments Abstract: aGlyoxal, methylglyoxal and diacetyl were identified as reaction products from non-enzymatic browning of D-glucose (Glc), D-fructose (Fru), maltose and maltulose. The [alpha]-dicarbonyl compounds were quantified throughout the reaction. Monosaccharides formed more dicarbonyl fragments than disaccharides and Glc formed more than Fru. It is suggested that Fru tends to yield cyclic products rather than fragmentation products under the reaction conditions used. Furthermore, a mechanism for the fragmentation of disaccharides is proposed. Author Affiliation: (1) Institut fur Lebensmittelchemie, Technische Universitat Berlin, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany e-mail: kroh1530@mailszrz.zrz.tu-berlin.de, DE Article note: Received: 27 November 1997 / Revised version: 9 January 1998