FORMATION OF FREE-RADICAL PRODUCTS BY REACTION OF DEHYDROASCORBIC ACID WITH AMINES

被引：10

作者：

YANO, M ^{[1
]}

HAYASHI, T ^{[1
]}

NAMIKI, M ^{[1
]}

机构：

[1] NAGOYA UNIV, FAC AGR, DEPT FOOD SCI & TECHNOL, NAGOYA 464, JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1976年 / 40卷 / 06期

关键词：

D O I：

10.1080/00021369.1976.10862187

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Production of fairly stable radical intermediates was detected in an early stage of reaction of DHA [dehydroascorbic acid] with primary amines in ethanol. These intermediates showed characteristic hyperfine ESR signals apparently different from those formed by reaction of DHA with amino acids. These were separated as blue spots on TLC plates, and their Rf values suggested presence of amine residues in their molecules. ESR examination of aqueous extracts showed their common basic compositions as of 2 units of DHA and 1 unit of amines. In the case of reaction of secondary or tertiary amines with DHA, no characteristic ESR spectra could be detected other than the signal probably due to the radical product by the reduction of DHA.

引用

页码：1209 / 1215

页数：7

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