Gas phase infrared spectra of nonaromatic amino acids
Gas phase infrared spectra of nonaromatic amino acids
复制标题
DOI：
10.1016/j.cplett.2007.12.069
复制
发表时间：
2008-02-20
影响因子：
2.8
通讯作者：
Kleinermanns, Karl
中科院分区：
文献类型：
--
作者：
Linder, Rolf;Seefeld, Kai;Kleinermanns, Karl
利用快速加热技术，将甘氨酸、丙氨酸、苏氨酸、半胱氨酸、蛋氨酸和甲硫氨酸等天然氨基酸蒸发到520K左右，得到了它们的第一气相傅里叶变换红外光谱。在700-4000 cm(-1)范围内的实验光谱没有显示分解的迹象，与从头计算的非两性离子形式的氨基酸的频率和强度很好地一致。(C)2008爱思唯尔B.V.保留所有权利。
We present the first gas phase Fourier transform infrared (FTIR) spectra of the uncapped (natural) amino acids glycine, alanine, threonine, cysteine, methionine and capped methionine by using a fast thermal heating technique up to around 520 K to vaporize them. The experimental spectra taken in the range 700-4000 cm(-1) show no sign of decomposition and are in good agreement with ab initio calculated frequencies and intensities of the non-zwitterionic form of the amino acids. (C) 2008 Elsevier B.V. All rights reserved.