Light from maillard reaction: Photon counting, emission spectrum, photography and visual perception

摘要: Several authors have reported on high-sensitivity measurement of oxygen-dependent low-level chemiluminescence (CL) from Maillard reactions (MR), i.e. nonenzymatic amino-carbonyl between reducing sugars and amino acids (also referred to as browning). Here we report for the first time, that light can be seen by human eye also photographed. In parallel with visual perception photography CL was monitored means a CL-detection programme liquid scintillation counter (LSC, single photon rate counting). emission spectrum recorded monochromator-microchannel plate photomultiplier arrangement. intensity reaction 6-aminocaproic acid D-ribose (200 mg each) in 5 mL H2O at pH 11 95 degrees C high enough after adaptation absolute darkness. Reaction dimethylsulphoxide (DMSO) exhibited strongly enhanced (10 each were sufficient detection) could photographed (15 minutes' exposure, ASA 6400); all characteristics specific (O2-dependence, no nonreducing sugars, inhibition sulphur compounds) remained. Visual detection LSC full concordance. The showed two broad peaks around 500 nm 695 nm. Fluorescence brown mixture matched blue-green part spectrum. Emission visible during may partly originate generation excited states energy transfer simultaneously formed fluorescent products browning reaction.