赤堀氨基酸反应

赤堀氨基酸反应（Akabori amino acid reaction）有两种：

1. α-氨基酸在加热时被氧化性糖氧化。

1. α-氨基酸及其酯类被钠汞齐在氯化氢的乙醇溶液中还原，生成 α-氨基醛。

There are several Akabori amino acid reactions, which are named after Shirō Akabori (jap. 赤堀 四郎) (1900–1992), a Japanese chemist.

In the first reaction, an α-amino acid is oxidised and undergoes decarboxylation to give an aldehyde at the former α position by heating with oxygen in the presence of a reducing sugar.^[1][2] This reaction is useful for preparing dichlorophthalimido derivatives^{[具体情况如何？]} of peptides for mass spectral analysis.^[3]

In the second reaction, an α-amino acid, or an ester of it, is reduced by sodium amalgam and ethanolic HCl to give an α-amino aldehyde.^[4][5] This process is conceptually similar to the Bouveault–Blanc reduction^[6][7][8] except that it stops at the aldehyde stage rather than reducing the ester all the way to two alcohols.

参见

• 化学反应列表