Schiff bases. Part I. Thermal decarboxylation of α-amino-acids in the presence of ketones
作者:A. F. Al-Sayyab、Alexander Lawson
DOI:10.1039/j39680000406
日期:——
A number of Schiff bases derived from α-amino-acids and hydroxy-substituted aromatic ketones have been prepared. Their infrared spectra suggest that their relative stability to hydrolysis as compared with those from ketones with no hydroxy-groups is due to hydrogen bonding. The thermal decomposition of α-amino-acids in the presence of ketones, followed by hydrolysis, produces the amines corresponding
已经制备了许多衍生自α-氨基酸和羟基取代的芳族酮的席夫碱。它们的红外光谱表明,与没有羟基的酮相比,它们对水解的相对稳定性是由于氢键的缘故。α-氨基酸在酮的存在下热分解,然后水解,生成的氨基酸或酮(转氨基)或两者对应的胺,取决于所用氨基酸和酮的性质以及水解方法。对于具有季碳原子的氨基酸,转氨作用是主要反应。描述了从相应的氨基酸以高收率制备酪胺,色胺和组胺的方法。