Acrolein-alanine adduct and preparation method and application thereof

A technology of alanine and acrolein, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of time-consuming and inefficient, cover up the exposure level of acrolein, food safety hazards, etc., and achieve the effect of high yield

Inactive Publication Date: 2020-07-17
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Studies have found that after frying food (such as potatoes), the acrolein content in fried potato chips is far lower (2 to 3 orders of magnitude) than the sum of acrolein in frying oil and potatoes, but after digestion, the acrolein content in the human body is The acrolein content was detected to be much higher (over 200 times) in potato chips, which is most likely due to the reaction between acrolein and food ingredients during the frying process, which concealed the actual exposure level of acrolein in food, which may cause food safety hazards
[0004] In addition, because there are many compounds in food, it is difficult to separate them. There are many kinds of compounds in food and their contents are different. If you want to study a certain organic substance, it is time-consuming to directly extract and separate food without standard products. time inefficient

Method used

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  • Acrolein-alanine adduct and preparation method and application thereof
  • Acrolein-alanine adduct and preparation method and application thereof
  • Acrolein-alanine adduct and preparation method and application thereof

Examples

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Embodiment 1

[0034] A method for preparing acrolein-alanine adduct, comprising the following steps: in water, acrolein and alanine are subjected to a light-proof heating reaction according to a molar ratio of 1:2 (reaction at 50° C. for 5 hours, rotating speed at 130 rpm) , concentrated under reduced pressure for 1-2 mL, and filtered through a 0.45 μm membrane to obtain a filtrate, which was purified by reverse-phase silica gel chromatography to obtain acrolein-alanine adduct with a yield of 87%.

[0035] Reversed-phase silica gel chromatography: select 250 mL of reversed-phase silica gel ODS resin, the size of the chromatography column is 30 × 500 mm, after equilibrating the chromatographic column, the sample after evaporation and concentration is passed through a 0.45 μm filter membrane and loaded, and 5% methanol aqueous solution is used as the sample. Eluent, flow rate (1mL / min) isocratic elution, determine the presence of adduct by 2,4-dinitrophenylhydrazine solution color development ...

Embodiment 2

[0038] A method for preparing acrolein-alanine adduct, comprising the following steps: in water, acrolein and alanine are subjected to a 1:1 molar ratio for a heating reaction in the dark (reaction at 45° C. for 5 hours, rotating speed 130 rpm) , concentrated under reduced pressure to 1-2 mL, and filtered through a 0.45 μm membrane to obtain a filtrate, which was purified by reverse-phase silica gel chromatography to obtain acrolein-alanine adduct.

Embodiment 3

[0040] A method for preparing acrolein-alanine adduct, comprising the following steps: in water, acrolein and alanine are subjected to a light-proof heating reaction according to a molar ratio of 1:3 (reaction at 60° C. for 5 hours, rotating speed 130 rpm) , concentrated under reduced pressure to 1-2 mL, and filtered through a 0.45 μm membrane to obtain a filtrate, which was purified by reverse-phase silica gel chromatography to obtain acrolein-alanine adduct.

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Abstract

The invention belongs to the technical field of food detection, and discloses an acrolein-alanine adduct and a preparation method and application thereof. The preparation method of the acrolein-alanine adduct comprises the following steps: in water, carrying out a constant-temperature heating reaction process on acrolein and alanine, and carrying out subsequent treatment to obtain the acrolein-alanine adduct, wherein the molar ratio of acrolein to alanine is 1: (1-3). The method is simple, and the obtained product is high in yield and purity. The acrolein-alanine adduct is applied to the fieldof food detection.

Description

technical field [0001] The invention belongs to the technical field of organic compound synthesis, in particular to an acrolein-alanine adduct and a preparation method and application thereof. Background technique [0002] Acrolein is the most reactive aldehyde in the α,β-unsaturated carbonyl structure, widely present in the environment and thermally processed foods, and can also be produced by endogenous metabolism. Studies have shown that acrolein readily reacts with nucleophilic macromolecules in living organisms, interfering with DNA replication and transcription, resulting in protein cross-linking, and ultimately various diseases (LD50 of 30 and 50 mg / kg body weight in mice and rats). ). In addition, it can reduce intracellular glutathione (GSH) levels and interfere with cellular signaling pathways, making acrolein safety concerns aroused. [0003] The study found that after food (such as potatoes) was fried, the content of acrolein in fried potato chips was far lower...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D211/70G01N30/02G01N30/04G01N30/06
CPCC07D211/70G01N30/02G01N30/04G01N30/06G01N2030/027G01N2030/042G01N2030/067
Inventor 欧仕益邹照佳欧隽滢郑洁刘付张延杰
Owner JINAN UNIVERSITY
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