赤堀氨基酸反應

赤堀氨基酸反應 （ Akabori amino acid reaction ） 有兩種 ： α - 氨基酸在加熱時被氧化性糖氧化 。 α - 氨基酸及其酯類被鈉汞齊在氯化氫的乙醇溶液中還原 ， 生成 α - 氨基醛 。 There are several Akabori amino acid reactions, which are named after Shirō Akabori ( jap. 赤堀 四郎 ) ( 1900 – 1992 ), 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.