糖与氨基酸反应产物结构的EPR和13C NMR研究

应用EPR和¹³C NMR技术系统地研究了糖与氨基酸反应的产物。EPR波谱分析表明,反应产物的结构主要取决于氨基酸的结构。¹³C NMR波谱的化学位移表明、反应产物的结构应该是2,5-哌嗪二酮,糖是作为1,4位取代的配位基。本文还提出了一种可能的反应机制。

EPR AND 13C NMR STUDIES ON THE STRUCTURE OF THE FREE RADICAL PRODUCTS FORMED BY THE REACTION OF SUGAR WITH AMINO ACIDS

EPR and ¹³C NMR techniques were used systematically to study the products formed by the reaction of sugar with amino acid. The characteristic hyperfine structure of EPR spectra of the products depended mainly upon the structure of amino acids. The chemical shifts of ¹³C NMR spectra of the products showed that the principal structure would be 2,5-piperazine dione. The results lead to the assumption of the identity as l,4-disubstituted-2,5-piperazme dione. The EPR spectral analyses and the assumed structures were strongly supported by the close agreement between the observed spectra and those simulated on ASPECT 2000 computer. The proposed probable mechanism of the reaction of sugar with amino acid is presented in this paper.