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Identification of sugars from rates of oxime formation

โœ Scribed by Thomas J. Mikkelson; Joseph R. Robinson

Publisher
John Wiley and Sons
Year
1968
Tongue
English
Weight
378 KB
Volume
57
Category
Article
ISSN
0022-3549

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โœฆ Synopsis

The concept of using precise kinetic measurements to aid in the characterization of organic compounds has been applied to sugars. Hydroxylamine reacts with sugars to form oximes; the rate of the reaction can be conveniently followed spectrophotometrically. At pH 6.5 and with an excess of hydroxylamine the rate of oxime formation follows apparent first-order kinetics and is sul5ciently discriminating to allow identification of many sugars. Kinetic evidence obtained in this study indicates that the reaction of ketoses and aldoses with hydroxylamine proceeds throu h a carbinolamine addition compound intermediate, analogous to that proposef for other aldehydes and ketones.

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