Extra‐weak chemiluminescence of drugs. XII. Effect of the molar ratio of amino acid to sugar on extra‐weak chemiluminescence in the Maillard reaction

Abstract

The extra-weak chemiluminescence in the Maillard reaction caused by the reaction between L-lysine and D-arabinose was measured, and a linear relationship was found between the chemiluminescence and the amount of L-lysine added. After a 1-hour reaction equimolar amounts of D-arabinose and L-lysine were consumed regardless of the initial concentration of D-arabinose. The chemiluminescence of the Maillard reaction originates from Maillard reaction products formed by the equimolar reaction between sugar and amino acid and depends on the concentration of amino acid.