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

J Agric Food Chem. 1999 Jan;47(1):48-50. doi: 10.1021/jf980804m.

Abstract

Two nonvolatile beta-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)-beta-carboline and 1-(1,3, 4-trihydroxybutyl)-beta-carboline.

MeSH terms

  • Carbolines / chemistry
  • Carbolines / isolation & purification*
  • Magnetic Resonance Spectroscopy
  • Maillard Reaction*
  • Molecular Structure
  • Tryptophan / chemistry*
  • Xylose / chemistry*

Substances

  • Carbolines
  • Tryptophan
  • Xylose