Akabori amino-acid reaction

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There are several Akabori amino acid reactions, which are named after Shirō Akabori (Japanese: 赤堀 四郎) (1900–1992), a Japanese chemist.

In the first reaction, an α-

α position by heating with oxygen in the presence of a reducing sugar.[1][2][3] This reaction is useful for preparing dichlorophthalimido derivatives[how?] of peptides for mass spectral analysis.[4]

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.[5][6] This process is conceptually similar to the Bouveault–Blanc reduction[7][8][9] except that it stops at the aldehyde stage rather than reducing the ester all the way to two alcohols.

See also

References

  1. doi:10.1246/nikkashi1921.52.606
    .
  2. doi:10.1246/nikkashi1921.52.839
    .
  3. doi:10.1002/cber.19330660213
    .
  4. ISBN 9780470638859
    .
  5. doi:10.1039/jr9550001695
    .
  6. doi:10.1039/jr9560000307
    .
  7. Compt. Rend.
    (in French). 136: 1676–1678.
  8. Compt. Rend.
    (in French). 137: 60–62.
  9. Bull. Soc. Chim. Fr.
    (in French). 31: 666–672.
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