ACROLEIN DETERMINATION BY MEANS OF TRYPTOPHANE - A COLORIMETRIC MICROMETHOD
ACROLEIN DETERMINATION BY MEANS OF TRYPTOPHANE - A COLORIMETRIC MICROMETHOD
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DOI：
10.1021/i560140a021
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发表时间：
1945-01-01
影响因子：
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通讯作者：
BORUFF, CS
中科院分区：
文献类型：
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作者：
CIRCLE, SJ;STONE, L;BORUFF, CS
本文介绍了一种新的丙烯醛比色分析方法，它比以前的方法具有更纯的光谱颜色和更高的专属性。该方法是基于浓盐酸诱导丙烯醛与异丁烷缩合产生的颜色，能定量检测15微克丙烯醛。该方法只适用于不存在其它醛类的定量工作，除非它们的浓度比丙烯醛的浓度低得多。克鲁因是甘油脱水形成的一种有毒催泪剂，在许多工业中经常被发现是一种大气污染物。据报道，它是甘油细菌发酵的产物（6，15），也是水果白兰地（12）和葡萄酒（15）的不良成分。不常见的来自谷物和糖蜜发酵的馏出物由于其存在而被认为是“胡椒碱”。虽然沉淀试验可用于定性鉴别丙烯醛，但它们不适合用于定量。最近的一种极谱法（9），虽然特异，但缺乏比色法的方便。
A new colorimetric method of analysis for acrolein has the advan-tages over previous methods of a spectrally purer color with e maximum in the absorption curve, a colorless blank, and greater specificity. The method is based on the color produced by the condensation of acrolein with tryptophane Induced by concen-trated hydrochloric acid, and is capable of detecting quantitatively as little as 15 micrograms of acrolein. The method is suitable for quantitative work only in the absence of other aldehydes, unless their concentration is relatively much less than that of the acrolein.CROLEIN, a poisonous lachrymatory agent formed from/\glycerol by dehydration, is frequently found as an atmos-pheric contaminant in several industries. It has been reported as a product of bacterial fermentation of glycerol (6, 15), and as an undesirable constituent of fruit brandy (12) and wine (15). In-frequently distillates from grain and molasses fermentations are noted to be “peppery”, owingto its presence. Although precipitation tests are available for the qualitative identification ofacrolein, they are unsuitable for quantitative purposes. A recent polarographic method (9), although specific, lacks the convenience of a colorimetric procedure.