Two novel β-carboline compounds from the Maillard reaction between xylose and tryptophan

Mingfu Wang, Yi Jin, Jiangang Li, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

Two nonvolatile β-carboline alkaloids were isolated from the Maillard reaction between xylose and tryptophan by solvent extraction and flash silica gel column chromatography. Their structures were elucidated by spectral methods (UV, MS, and NMR) as 1-(1,4-dihydroxybutyl)-β-carboline and 1- (1,3,4-trihydroxybutyl)-β-carboline.

Original languageEnglish (US)
Pages (from-to)48-50
Number of pages3
JournalJournal of agricultural and food chemistry
Volume47
Issue number1
DOIs
StatePublished - Jan 1999

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • Maillard reaction
  • β-carboline alkaloid

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