Ammoxidized
technical lignins are valuable soil-improving materials
that share many similarities with native terrestrial humic substances.
In contrast to lignins, the chemical fate of carbohydrates as typical
minor constituents of technical lignins during the ammoxidation processes
has not been thoroughly investigated. Recently, we reported the formation
of N-heterocyclic, ecotoxic compounds (OECD test
201) from both monosaccharides (d-glucose, d-xylose)
and polysaccharides (cellulose, xylan) under ammoxidation conditions
and showed that monosaccharides are a source more critical than polysaccharides
in this respect. GC/MS-derivatization analysis of the crude product
mixtures revealed that ammoxidation of carbohydrates which resembles
the conditions encountered in nonenzymatical browning of foodstuff
affords also a multitude of nonheterocyclic nitrogenous compounds
such as aminosugars, glycosylamines, ammonium salts of aldonic, deoxyaldonic,
oxalic and carbaminic acids, urea, acetamide, α-hydroxyamides,
and even minor amounts of α-amino acids. d-Glucose
and d-xylose afforded largely similar product patterns which
differed from each other only for those products that were formed
under preservation of the chain integrity and stereoconfiguration
of the respective monosaccharide. The kinetics and reaction pathways
involved in the formation of the different classes of nitrogenous
compounds under ammoxidation conditions are discussed.