赤堀胺基酸反應

赤堀胺基酸反應（Akabori amino acid reaction）有兩種：

一 . α-胺基酸咧加熱時被氧化性糖氧化。

一 . α-胺基酸佮其址類被鈉汞齊佇氯化氫的乙醇溶液中還原，生成 α-氨基交。

There are severalAkabori amino acid reactions, which are named after Shirō Akabori ( jap . 赤堀四郎 ) ( 一千九百–一千九百九十二 ) , a Japanese chemist .

In the first reaction , an α-amino acid is oxidised and undergoes decarboxylation to give an aldehyde at the former α position by heating with oxygen in the presence of a reducing sugar . This reaction is useful for preparing dichlorophthalimido derivatives of peptides for mass spectral analysis .

In the second reaction , an α-amino acid , or an ester of it , is reduced by sodium amalgam and ethanolic HCl to give an α-amino aldehyde . This process is conceptually similar to the Bouveault–Blanc reduction except that it stops at the aldehyde stage rather than reducing the ester all the way to two alcohols .

參見

• 化學反應列表

參考資料

一 . S . Akabori , J . Chem . Soc . Japan , 五十二 , 六百空六 ( 一千九百三十一 ) ; Ber , 六十六 , 一百四十三 , 百五一 ( 一千九百三十三 ) ; J . Chem . Soc . Japan , 六十四 , 六百空八 ( 一千九百四十三 ) 二 . E . Takagi , et al . , J . Pharm . Soc . Japan , 七十一 , 六百四十八 ( 一千九百五十一 ) ; 七十二 , 八百十二 ( 一千九百五十二 ) 三 . A . Lawson , H . V . Motley , J . Chem . Soc . , 一千九百五十五 , 一千六百九十五四 . A . Lawson , J . Chem . Soc . 一千九百五十六 , 三百空七五 . Reference Source