(S)-2-amino-5-(5-hydroxy-4,6-dimethylpyrimidin-2-ylamino)pentanoic acid trifluoroacetic acid salt

Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food. Argpyrimidine is a fluorescent adduct derived from methylglyoxal and arginine residues. References: Al-Abed, Y. et al.; Bioorg. Med. Chem. Lett. 1996; 6: 1577-1578. Shipanova, I.N. et al.; Arch. Biochem. Biophys. 1997; 344: 29-36. Oya, T. et al.; J. Biol. Chem. 1999; 274: 18492-18502. Glomb, M.A. et al.; J. Agric. Food Chem. 2001; 49: 366-372. Padayatti, P.S. et al.; Invest. Ophthalmol. Vis. Sci. 2001; 42: 1299-1304. Gomes, R. et al., Biochem. J. 2005; 385: 339-345.