A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan
A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan
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DOI：
10.3136/fstr.25.81
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发表时间：
2019-01-01
影响因子：
0.6
通讯作者：
Murata, Masatsune
中科院分区：
文献类型：
--
作者：
Nagai, Chieri;Noda, Kyoko;Murata, Masatsune
啤酒的颜色是美拉德反应或布朗宁反应的典型例子，主要归因于类黑精。然而，由于类黑精是由美拉德反应形成的多相聚合物，因此关于啤酒颜色组分的化学结构的数据很少。为了获得啤酒颜色成分的化学信息，我们在这里从黑啤酒中分离出一种低分子量的黄色色素，并使用仪器分析和真实样品对其进行鉴定。结果，该色素被鉴定为川芎素，其是色氨酸的美拉德反应产物;然而，其对啤酒总颜色的贡献非常低。该色素存在于各种啤酒中，含量为3.2-14.0 μ g/100 mL。
The color of beer, which is a typical example of the Maillard or browning reaction, is mainly attributed to melanoidins. However, as melanoidins are heterogeneous polymers formed by the Maillard reaction, there is little data on the chemical structure of the components responsible for the color of beer. To obtain chemical information on the color components of beer, we here isolated a low-molecular-weight yellow pigment from black beer and identified it using instrumental analyses and an authentic sample. As a result, the pigment was identified as perlolyrine, which is a Maillard reaction product from tryptophan; however, its contribution to the total color of beer was very low. This pigment was present in various kinds of beer at the level of 3.2-14.0 mu g/100 mL.