赤堀氨基酸反应

赤堀氨基酸反应（Akabori amino acid reaction）有两种：
α-氨基酸在加热时被氧化性糖氧化。
center
α-氨基酸及其酯类被钠汞齐在氯化氢的乙醇溶液中还原，生成 α-氨基醛。
center

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.

File:Reacción de Akabori 1.png

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.

Image:Reacción de Akabori 2.png

参见
化学反应列表

 参考资料 

 参考资料 
S. Akabori, J. Chem. Soc. Japan, 52, 606(1931); Ber, 66, 143,151(1933); J. Chem. Soc. Japan, 64, 608(1943)
E. Takagi, et al., J. Pharm. Soc. Japan, 71, 648(1951); 72,812(1952)
A. Lawson, H.V. Motley, J. Chem. Soc., 1955, 1695
A. Lawson, J. Chem. Soc. 1956, 307
Reference Source

Category:有机氧化还原反应
Category:人名反应