微波辐射下L-氨基酸的快速消旋方法

微波辐射作用下的L-氨基酸消旋反应是一种新的氨基酸消旋方法，具有对环境友好的优点。本文报道了在微波辐射下，以1．Omol／L氢氧化钠水溶液替代有机酸作为反应溶剂，水杨醛为催化剂，水杨醛与L-氨基酸的摩尔比为0．1，L-氨基酸可以快速消旋；消旋反应随微波辐射功率的提高而加快，在600W时已接近最大反应速率。同时也讨论了微波作用下L-氨基酸的消旋反应机理。

Microwave-assisted Rapid Racemization of L-Amino Acids

A practical method for the racemization of L-amino acids has been developed by microwave irradiation. Compared with the conventional methods of racemization, microwave dielectric heating promotes the racemization of L-amino acids, leading to significant increase in reaction rates. There are two main advantages: (1) the whole process of racemization by this method can be completed within circa 1h in a medium of 1.0mol/L NaOH in the presence of 0.10 molar equivalent of salicylaldehyde by using 600W microwave irradiation; (2) it is economical, convenient and environmentally acceptable way to racemize L-amino acids. The factors influencing the racemization were investigated. The racemizations were found to follow first-order reaction kinetics. The mechanism of the racemization was discussed.