(-)-Epigallocatechin gallate (EGCG) had a significant effect on Maillard reaction intermediate formation in the xylose/alanine model system. A trapping effect of EGCG on the reactive deoxyosones was observed to change the reaction pathways. The rate constant of Amadori rearrangement product (ARP) conversion to deoxyosones was decreased with EGCG addition, indicating an inhibition of ARP degradation. Dehydration improved the ARP formation during the thermal reaction and synergistically improved the yield of ARP with the EGCG trapping effect on the deoxyosones. Additionally, EGCG decreased the activation energy for the conversion of xylose/alanine to ARP (from 77.8 to 62.8 kJ/mol) and in turn accelerated the ARP formation. The effect of EGCG was further facilitated at the optimal conditions of 90 °C, at pH 7.5, and a molar ratio of xylose to alanine of 2:1, which improved the yield of ARP (N-(1-deoxy-d-xylulos-1-yl)alanine) from 2 to 95%.

中文翻译：

---

（-）-表没食子儿茶素没食子酸酯和脱氧肌松素的相互作用阻止了随后的美拉德反应并提高了N-（1-脱氧-d-xylulos-1-基）丙氨酸的收率。

（-）-表没食子儿茶素没食子酸酯（EGCG）对木糖/丙氨酸模型系统中的美拉德反应中间体的形成有重大影响。观察到EGCG对反应性脱氧肌松蛋白的捕获作用改变了反应途径。加入EGCG会降低Amadori重排产物（ARP）转化为脱氧松酮的速率常数，这表明ARP降解受到抑制。脱水改善了热反应过程中ARP的形成，并协同提高了ARP的收率，并具有对脱氧松质的EGCG捕获作用。此外，EGCG降低了木糖/丙氨酸向ARP转化的活化能（从77.8 kJ / mol至62.8 kJ / mol），进而加速了ARP的形成。在90°C的最佳条件下，pH 7.5时，EGCG的作用进一步增强。