Determination of the kinetics and mechanism of decomposition of tryptophan Amadori rearrangement product by RP-HPLC analysis

1991 ◽  
Vol 39 (2) ◽  
pp. 364-369 ◽  
Author(s):  
Varoujan Yaylayan ◽  
Nazhat G. Forage
Keyword(s):  
Hplc Analysis ◽  
Kinetics And Mechanism ◽  
Rearrangement Product ◽  
Mechanism Of Decomposition ◽  
Rp Hplc ◽  
Amadori Rearrangement ◽  
Amadori Rearrangement Product

1-Deoxy-1-(2-phosphonoethylamino)-D-fructose, an Amadori rearrangement product from 2-aminoethylphosphonic acid

1973 ◽  
Vol 30 (2) ◽  
pp. 379-380 ◽  
Author(s):  
Salil K. Das ◽  
Jhon L. Abernethy ◽  
Louis D. Quin
Keyword(s):  
Rearrangement Product ◽  
Amadori Rearrangement ◽  
Amadori Rearrangement Product

Method Validation for the Quantitative Analysis of Aflatoxins (B1, B2, G1, and G2) and Ochratoxin A in Processed Cereal-Based Foods by HPLC with Fluorescence Detection

2015 ◽  
Vol 98 (4) ◽  
pp. 939-945 ◽  
Author(s):  
Işil Gazioğlu ◽  
Ufuk Kolak
Keyword(s):  
Quantitative Analysis ◽  
Simultaneous Determination ◽  
Ochratoxin A ◽  
Fluorescence Detection ◽  
Aflatoxin B1 ◽  
Hplc Analysis ◽  
Extraction Procedure ◽  
Immunoaffinity Column ◽  
Rp Hplc

Abstract Modified AOAC 991.31 and AOAC 2000.03 methods for the simultaneous determination of total aflatoxins (AFs), aflatoxin B1, and ochratoxin A (OTA) in processed cereal-based foods by RP-HPLC coupled with fluorescence detection were validated. A KOBRA® Cell derivatization system was used to analyze total AFs. One of the modifications was the extraction procedure of mycotoxins. Both AFs and OTA were extracted with methanol–water (75 + 25, v/v) and purified with an immunoaffinity column before HPLC analysis. The modified methods were validated by measuring the specificity, selectivity, linearity, sensitivity, accuracy, repeatability, reproducibility, recovery, LOD, and LOQ parameters. The validated methods were successfully applied for the simultaneous determination of mycotoxins in 81 processed cereal-based foods purchased in Turkey. These rapid, sensitive, simple, and validated methods are suitable for the simultaneous determination of AFs and OTA in the processed cereal-based foods.

scholarly journals HPLC Analysis of Kaempherol and Quercetin Derivatives Isolated by Different Extraction Techniques from Plant Matrix

2011 ◽  
Vol 94 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Krystyna Skalicka-Woźniak ◽  
Janusz Szypowski ◽  
Kazimierz Głowniak
Keyword(s):  
Hplc Analysis ◽  
Soxhlet Extraction ◽  
Array Detector ◽  
Extraction Techniques ◽  
Ultrasound Extraction ◽  
Quercetin Derivatives ◽  
Rp Hplc ◽  
Photodiode Array Detector ◽  
Photodiode Array

Abstract Soxhlet extraction, ultrasound extraction, and accelerated solvent extraction (ASE), followed by RP-HPLC with a photodiode array detector was used for the determination of flavonoids in fruits of Peucedanum alsaticum. Three compounds were identified: a kaempherol derivative (astragalin), and two quercetin derivatives (quercitrin and hiperoside). The highest extraction yields of the selected compounds were obtained by use of exhaustive ASE.

Determination of glyoxylyl-peptide concentration using oxime chemistry and RP-HPLC analysis

2006 ◽  
Vol 12 (11) ◽  
pp. 734-738 ◽  
Author(s):  
Jean-Michel Garcia ◽  
Samia Far ◽  
Eric Diesis ◽  
Oleg Melnyk
Keyword(s):  
Hplc Analysis ◽  
Peptide Concentration ◽  
Rp Hplc

The Amadori Rearrangement Product as an Intermediate in the Browning Reaction

1960 ◽  
Vol 24 (7) ◽  
pp. 703-710
Author(s):  
Konoshin Onodera ◽  
Tsutomu Uehara ◽  
Shozaburo Kitaoka
Keyword(s):  
Rearrangement Product ◽  
Browning Reaction ◽  
Amadori Rearrangement ◽  
Amadori Rearrangement Product

Quantitative determination of three pentacyclic triterpenes from fiveSwertiaL. species endemic to Western Ghats, India, using RP-HPLC analysis

2015 ◽  
Vol 29 (19) ◽  
pp. 1783-1788 ◽  
Author(s):  
Parthraj R. Kshirsagar ◽  
Sandeep R. Pai ◽  
Mansingraj S. Nimbalkar ◽  
Nikhil B. Gaikwad
Keyword(s):  
Quantitative Determination ◽  
Western Ghats ◽  
Hplc Analysis ◽  
Pentacyclic Triterpenes ◽  
Rp Hplc

scholarly journals Formation of galactose during heat treatment of milk and model systems

1989 ◽  
Vol 56 (5) ◽  
pp. 737-740 ◽  
Author(s):  
Marta M. Calvo ◽  
Agustin Olano
Keyword(s):  
Heat Treatment ◽  
Thermal Stability ◽  
Model Systems ◽  
Rearrangement Product ◽  
Amadori Rearrangement ◽  
Amadori Rearrangement Product ◽  
Thermal Stability Of

SummaryThe formation of galactose, lactulose and epilactose during heating of milk was studied. The concentration of these carbohydrates increased with pH and the severity of heat treatment. The presence of proteins reduced the amount of lactulose formed whereas it increased that of epilactose and galactose. The galactose in heated milks was derived from lactose degradation. Under the conditions studied, degradation of the Amadori rearrangement product did not result in the formation of galactose. The interaction between proteins and galactose increased the thermal stability of the monosaccharide.

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