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Maillard Reaction Products I

Maillard Reaction Products I

Proteins contained in meat and other comestible goods are usually rich in the amino acids

arginine and lysine. The side chain functional groups of Arg and Lys react with reducing

carbohydrates such as glucose or lactose to form Amadori reaction products. These

characteristic intermediates decompose particularely at elevated temperatures to various

Maillard reaction products (MRPs) which are responsible for the distinctive flavours of many

food products. Moreover, MRPs are widely used as markers for the nutritional quality of food

and have gained broad attention in cosmetics, biochemistry, food, and pharma industry.

Catalog No.	Product Name	M.W	Formula	Size
Structure
HAA3050	Argpyrimidine (TFA salt)	254.29	C₁₁H₁₈N₄O₃	5 & 10 mg

FAA5530	Fmoc-L-Argpyrimidine(Pbf,TBMS)-OH	843.11	C₄₅H₅₈N₄O₈SSi	100 & 250 mg

HAA2970	G-H1	214.22	C₈H₁₄N₄O₃	10 & 50 mg

HAA2971	G-H1-13C2	216.21	C₆!₁₃C!₂H₁₄N₄O₃	5 & 10 mg

HAA3270	G-H2	214.22	C₈H₁₄N₄O₃	10 & 50 mg

HAA3280	G-H3 (TFA salt)	214.22	C₈H₁₄N₄O₃	10 & 50 mg

HAA3320	MG-H2	228.25*60.05	C₉H₁₆N₄O₃	10 & 50 mg

HAA3330	MG-H3 (TFA salt)	228.25	C₉H₁₆N₄O₃	10 & 50 mg

HAA3000	MG-H1 (TFA salt)	228.25	C₉H₁₆N₄O₃	10 & 50 mg

HAA3001	MG-H1-d3 (TFA salt)	231.27	C₉H₁₃D₃N₄O₃	5 & 10 mg

HAA3230	CMC-13C2	181.18	C₃!₁₃C!₂H₉NO₄S	5 & 10 mg

HAA3060	2-SC	237.23	C₇H₁₁NO₆S	10 & 50 mg

HAA3061	2-SC-d2	239.24	C₇H₉D₂NO₆S	2 & 10 mg

HAA2940	CEL	218.25	C₉H₁₈N₂O₄	50 & 100 mg

HAA2941	CEL-d4	222.27	C₉H₁₄D₄N₂O₄	5 & 10 mg

HAA2950	CML	204.22	C₈H₁₆N₂O₄	50/250mg & 1g

HAA2951	CML-d2	206.24	C₈H₁₄D₂N₂O₄	10 & 50 mg