Characterization of 2-methyl-4-amino-5-(2-methyl-3-furylthiomethyl)pyrimidine from thermal degradation of thiamin |
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Authors: | Jhoo Jin-Woo Lin Ming-Chi Sang Shengmin Cheng Xiaofang Zhu Nanqun Stark Ruth E Ho Chi-Tang |
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Affiliation: | Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey, 08901, USA. |
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Abstract: | Thiamin hydrochloride was thermally degraded in phosphate buffer (pH 6.5) at 110 degrees C for 2 h. A major decomposition product was isolated by column chromatography and structurally identified by spectrometric techniques ((1)H NMR, (13)C NMR, 2D NMR, and MS) as 2-methyl-4-amino-5-(2-methyl-3-furylthiomethyl)pyrimidine (MAMP). The possible formation pathway of MAMP was studied using two model systems. It is proposed that MAMP is formed by nucleophilic attack of 2-methyl-3-furanthiol on the thiamin. |
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