The Maillard reaction plays an important role in food, physiology and traditional Chinese medicine, and its primary reaction products are formed through Amadori rearrangement by reducing sugars and amino acids. The analysis of the characteristic fragmentation and of the glycosidic bond configuration of Amadori compounds will promote their fast discovery and identification by mass spectrometry.

中文翻译：

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通过电喷雾电离质谱法对 Amadori 化合物进行金属离子辅助的结构和异头分析

美拉德反应在食品、生理和中药中具有重要作用，其初级反应产物是通过还原糖和氨基酸的阿马多里重排形成的。对 Amadori 化合物的特征断裂和糖苷键构型的分析将促进它们通过质谱法的快速发现和鉴定。