FACTORS AFFECTING FORMATION OF PYRAZINE COMPOUNDS IN SUGAR-AMINE REACTIONS
FACTORS AFFECTING FORMATION OF PYRAZINE COMPOUNDS IN SUGAR-AMINE REACTIONS
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DOI：
10.1021/jf60171a041
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发表时间：
1970-01-01
影响因子：
6.1
通讯作者：
ODELL, GV
中科院分区：
文献类型：
--
作者：
KOEHLER, PE;ODELL, GV
结果和讨论在糖-氨基酸模型系统中进行吡嗪生产的定量研究之前，必须确保各种吡嗪化合物可以从反应混合物中定量回收。为了测定分离过程的效率，将吡嗪、2-甲基吡嗪和2，5-二甲基吡嗪各2.5mmol加入到反应混合物溶剂（200 ml二甘醇和20 ml水）中。基于对分离的吡嗪的气相色谱分析，仅使用下降薄膜蒸发器的单程，回收了98%的吡嗪。在实际实验中，使两次通过降膜蒸发器以确保完全除去所有吡嗪。
RESULTS AND DISCUSSION Before initiating quantitative work on pyrazine production in sugar-amino acid model systems, it was necessary to insure that the various pyrazine compounds could be recovered quantitatively from the reaction mixture. To determine the efficiency of the isolation procedure, 2.5 mmol each of pyrazine, 2-methylpyrazine, and 2, 5-dimethylpyrazine were added to the reactionmixture solvent (200 ml diethylene glycol and 20 ml water). Using only a single pass down the falling film evaporator, 98% of the pyrazines were recovered, based on gas chromatographic analysis of the isolated pyrazines. In the actual experiments, two passes through the falling film evaporator were made to insure complete removal of all pyrazines.