Results of amino-carbonyl interactions in aqueous-ethanolic D-lactose - p-toluidine systems studying are presented, the difference of reaction pathways depending on media acidity and duration of browning is shown. It is observed that in acidic medium products of an irregular structure are formed, they are transformed over time, and the initial structures, containing cyclic and acyclic carbohydrate fragments, gradually undergo heterocyclic ring formation to give aromatic polymers. Higher interaction intensity in alkaline media is noted, the initial processes are defined as lactose destruction, giving an active reductones, which are condensed and further reactions lead to acyclic low molecular weight browning products. Of all structure types characterized by the considerable unsaturation that will allow to use reaction products in the studied systems as synthetic antioxidants.
D-lactose, p-toluidine, Maillard reaction, antioxidants
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