The kinetics and mechanism of the condensation of amino acids with pyridoxal were studied in relation to the amino acid structure, solvent, pH, and temperature. A spectrophotometric study revealed several kinetically discernible reaction steps. The condensation rate as a function of pH passes through a maximum, which is caused by formation of two intermediates of different structures. The final products of the condensation and subsequent hydrolysis are pyridoxamine and α-keto acids. The reaction mechanism was suggested.
研究了
氨基酸与
吡哆醛缩合的动力学和机理与
氨基酸结构、溶剂、pH 值和温度的关系。分光光度法研究揭示了几个可辨认的反应步骤。随着 pH 值的变化,缩合速率达到最大值,这是因为形成了两种不同结构的中间产物。缩合和随后
水解的最终产物是
吡多胺和α-
酮酸。提出了反应机理。