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还原糖与胺(包括氨基酸)经过一系列复杂的反应可以形成众多的香料化合物.在这些化合物中,吡嗪及其衍生物占有很重要的地位.Koehler 等证明了吡嗪并不是氨基酸二聚合反应的产物.同位素标记表明,吡嗪环上的氮原子及碳原子分别来源于氨基酸及还原糖.Strecker 反应假设还原糖与氨基酸作用生成最终产物吡嗪的过程经过了二氢吡嗪中间产物,该物质极不稳定,从未分离得到.本文旨在为该理论假设提供实验依据.1 方法与结果分析为了验证吡嗪形成机理,用对甲苯胺代替氨基酸以便得到较稳定的中间体.葡萄糖3、5、6位上的羟基也通过甲基化保护起来以减少由葡萄糖分解引起的副反应.
Reducing sugar and amine (including amino acids) through a series of complex reactions can form a large number of perfume compounds in these compounds, pyrazine and its derivatives play a very important position.Koehler et al proved that pyrazine is not amino acid dimerization The isotope labeling showed that the nitrogen and carbon atoms of the pyrazine ring were derived from amino acids and reducing sugars, respectively.The Strecker reaction assumed that the process of reducing sugar and amino acid to produce the final product of pyrazine through dihydropyrazine intermediates, The material is extremely unstable and has never been separated.This paper aims to provide experimental evidence for this theoretical hypothesis.1 Methods and Results Analysis In order to verify the mechanism of pyrazine formation, p-toluidine was used instead of amino acid to obtain a more stable intermediate.Glucose 3, Hydroxyl groups at positions 5 and 6 are also protected by methylation to reduce side reactions caused by glucose decomposition.