几种L-α-氨基酸的消旋化作用及结构分析  

Racemization and structural analysis of L-α-amino acid

作　　者：张应年[1] 李生英[1] 徐飞 

机构地区：[1]兰州师范高等专科学校化学系绿色化学实验与教学研究所,甘肃兰州730070

出　　处：《食品工业科技》2005年第12期151-152,156,共3页Science and Technology of Food Industry

摘　　要：选择L-Lys、L-Met、L-Trp、L-Phe、L-Leu为代表,固定反应时间为1h,试验了在不同pH及温度条件下L-α-氨基酸的消旋化程度。结果表明,不同L-α-氨基酸在一定条件影响下的消旋化程度不同,而R-基团的不同电子效应及空间位阻的影响是造成这种差异的主要原因。L-Lys, L-Met, L-Trp, L-Phe and L-Leu were selected as the representatives of L-α-amino acid. Their racemization degrees were tested in lh reaction time and at different pH and temperature. The results indicated that different L -α-amino acid has different racemization degrees. The reasons for this were electronic effect and steric hindrance of R -group in aminophenol.

关 键 词：L-Α-氨基酸 消旋化 结构解释 

分 类 号：TS201.24[轻工技术与工程—食品科学]