| 生物热分析研究 1.四种天然氨基酸热分解机理 |
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| 引用本文： | 赵群金 徐桂端. 生物热分析研究 1.四种天然氨基酸热分解机理[J]. 氨基酸和生物资源, 1997, 19(4): 6-9 |
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| 作者姓名： | 赵群金 徐桂端 |
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| 作者单位： | 武汉大学化学系 |
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| 摘 要： | 本文采用热分析方法（ＴＧ，ＤＴＡ）和红外光谱等手段，对四种天然氨基酸（盐酸赖氨基酸，色氨酸，天门冬氨酸，苯丙氨酸）的热稳定性和热分解机理进行了研究，发现这四种天然氨基酸热分解的共同特点是首先失去羧基，形成胺的中间产物，然后是中间产物分解，且脱羧温度与β位碳原子上所连的基团密切相关，从电荷密度等因素出发对此进行了分析和讨论。
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| 关 键 词： | 氨基酸 热分解 TG DTA |
Studies on Biothermoanalysis 1. Thermal Decomposition Mechanism of Four Kinds of Amino Acids |
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| Zhao Qunjing Xu Guiduan Yan Chengnong Zhang Zhonghai Qu Songsheng. Studies on Biothermoanalysis 1. Thermal Decomposition Mechanism of Four Kinds of Amino Acids[J]. Amino Acids & Biotic Resources, 1997, 19(4): 6-9 |
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| Authors: | Zhao Qunjing Xu Guiduan Yan Chengnong Zhang Zhonghai Qu Songsheng |
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| Abstract: | In this paper,we studied thermal decomposition mechanism of four Kinds of aminoacids by means of DTA,TG and IR.We found that the molecules were decarbonized at first. We discussed the reasons of the decomposition in consi dening the atmosphere of electron density and found that the decarbonation tem-perature was dependent on the radical on the β-carbon. |
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| Keywords: | Amino-acids thermal decomposition DTA TG. |
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