赤堀氨基酸反應

赤堀氨基酸反應（Akabori amino acid reaction）有兩種：

1. α-氨基酸在加熱時被氧化性糖氧化。

1. α-氨基酸及其酯類被鈉汞齊在氯化氫的乙醇溶液中還原，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^{[具體情況如何？]} 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.

參見

• 化學反應列表