L-谷氨酰胺合成及不对称转化

The Synthesis and Asymmetric Transformation of L-Glutamine

研究了 L-谷氨酰胺在不同溶剂、p H、温度、反应时间下的消旋化和不对称转化 。

The effects of the four factors such as solvent, pH, temperature and the time of reaction on the racemization of L glutamine were investigated. The experimental, results indicated that L glutamine is easier to racemize at higher temperature and acidity condition when using water as solvent (for example, 20 D=+2.94 at T=80℃, pH=1.0; 20 D=+14.75 at T=40℃, pH=1.0; 20 D=+21.125 at T=80℃, pH=13.0), and when using acetic acid or acetic acid methanol as solvent the asymmetric transformation is likely to happen (example, 20 D=-8.9 at T=80℃, pH=1.0 in acetic acid; α=-0.705 at T=80℃, pH=1.0 in acetic acid methanol). The extent of racemization or asymmetric transformation of L glutamine is higher at acidity condition than that of basic condition. The racemization mechanism was briefly introduced as well.