Maillard Reaction Products from d-Glucose and Butylamine

Abstract

Equimolar aqueous solutions of d-glucose and n-butylamine were heated at 95°C for various times at pH 4, 6.5 and 11.48. The resulting brown solutions were extracted with ether. The volatile components in the ether extracts were analyzed by gas chromatography and gas chromatography-mass spectrometry, with a fused silica capillary column. The major components formed were identified as three alcohols, four N-butylpyrroles, N-butylacetamide, N-butylformamide, N-butylsuccinimide, one pyranone and 5-(hydroxymethyl)-2-furfural. In addition, eleven minor components were also identified. The relative amount of each component changed markedly with pH. At pH 4.0, higher-boiling heterocyclic compounds without C-C fission of glucose were largely formed, and at pH 11.48, lower-boiling fission compounds were mainly formed. Both were observed in the reaction at pH 6.5.

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