Title of article
Study of 2-furoylmethyl amino acids in processed foods by HPLC–mass spectrometry
Author/Authors
Dolores del Castillo، نويسنده , , Mar??a and Sanz، نويسنده , , Mar??a Luz and Vicente-Arana، نويسنده , , Mar??a Jes?s and Corzo، نويسنده , , Nieves، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
6
From page
261
To page
266
Abstract
High-performance liquid chromatography (HPLC) in combination with electrospray ionisation mass spectrometric detection in positive ion mode, has been used in order to confirm the identity of 2-furoylmethyl amino acids in stored, dehydrated orange juice and tomato products. Three new compounds, identified as 2-furoylmethyl aspartic acid, 2-furoylmethyl pyrrolidone carboxylic acid and 2-furoylmethyl lysine (furosine), have been detected in stored orange juice. In stored dehydrated tomato product, two new compounds were identified as 2-furoylmethyl pyrrolidone carboxylic acid and 2-furoylmethyl arginine.
Keywords
Processed foods , HPLC–MS , 2-Furoylmethyl amino acids
Journal title
Food Chemistry
Serial Year
2002
Journal title
Food Chemistry
Record number
1950016
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