S 36. The electronic interpretation of the strecker degradation

Baddar, Fawzy Ghali

doi:10.1039/jr949000s163

Cited by 9 publications

(3 citation statements)

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“…In the same year Khorkhlov,Shchukina,and Shemyakin (35) showed that ninhydrin and hydrindantin were formed when 1,4-naphthoquinone was subjected to long boiling in water a t pH 7 in the presence of oxygen. A 48 per cent yield of ninhydrin was claimed, based on the intermediate 1 ,2 ,3,. Although there are a number of side reactions, a method which requires such simple conditions might be useful for large-scale preparations.…”

Section: Synthesis and Structure Of Ninhydrinmentioning

confidence: 98%

“…It is doubtful whether one particular step determines the rate of reaction for all degradations. Baddar (3,4) interpreted the Strecker degradation electronically, but he was severely criticized (49) on the grounds that he had provided insufficient experimental evidence. As an example of the Strecker degradation and the formation of Ruhemann's Purple, the mechanism of Moubasher and Ibrahim (50) is presented below.…”

Section: The Theory Of Moubasher and Schonbergmentioning

confidence: 98%

“…Wanag and Lode (89) tried to prepare ninhydrin by decomposing 2-nitro-l, 3-indandione under different conditions, but obtained only hydrindantin (VI), the 0 0 A)H V HO" 0 0 in other polar solvents. When the solid is heated, it changes to a pink, red, or reddish-brown color at 125-130°C., becomes a deep purple-red at 130-140°C., and melts sharply with decomposition at 241°C.…”

Section: Synthesis and Structure Of Ninhydrinmentioning

confidence: 99%

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The Chemistry of Ninhydrin.

McCaldin¹

1960

Chem. Rev.

271

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Section: Synthesis and Structure Of Ninhydrinmentioning

confidence: 98%

Section: The Theory Of Moubasher and Schonbergmentioning

confidence: 98%

Section: Synthesis and Structure Of Ninhydrinmentioning

confidence: 99%

See 1 more Smart Citation

The Chemistry of Ninhydrin.

McCaldin¹

1960

Chem. Rev.

271

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Strecker Degradation

2010

Comprehensive Organic Name Reactions and Reagents

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The oxidative decarboxylation of α‐amino acids with an oxidation reagent to generate aldehydes (or ketones) with one less carbon atom is generally referred to as the Strecker reaction, but more generally as the Strecker degradation. The reaction can be either catalytic or noncatalytic, of which the noncatalytic oxidation is especially important. The list of various inorganic and organic oxidants has been given for this reaction. It has also been observed that the Strecker degradation is considered a corollary to the Maillard reaction. This reaction has been found useful in the food‐processing industry especially for the syntheses of aldehydes and α‐amino ketones.

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