1. Existence and reactivity of three forms of orthophthalaldehyde in aqueous solutions. Polarographic, voltammetric, and spectrophotometric study.
- Author
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Salem N, Andreescu S, Kulla E, and Zuman P
- Subjects
- Absorption, Catalysis, Electrochemistry methods, Electrodes, Fluorometry methods, Gold chemistry, Hydrogen-Ion Concentration, Indoles analysis, Indoles chemistry, Polarography methods, Acetals chemistry, Amino Acids analysis, Solutions chemistry, Water chemistry, o-Phthalaldehyde chemistry
- Abstract
Orthophthalaldehyde (1,2-dicarboxaldehyde) (OPA) forms in the presence of a strong nucleophile with amino acids isoindole derivatives. The reaction is used in fluorometric determination of amino acids. The mechanism of these processes is not understood. OPA is present in aqueous solutions in three forms: unhydrated (I(a)), monohydrated acyclic (I(b)), and cyclic hemiacetal (I(c)). The absence of data for the molar absorptivities of these forms, together with overlap of their absorption bands, limits the application of spectrophotometry. Measurement of polarographic limiting currents of forms I(a) and I(b) enables determination of equilibrium constants K1 (formation of I(b)) and K2 (for the ring formation). The presence of these forms was supported by 1H NMR and 13C NMR. The rate of hydration of OPA is general-acid-base-catalyzed, but that of dehydration shows only specific-acid-base catalysis. The rate of hydration is controlled by general-acid-base-catalyzed addition of water to I(a). The rate of dehydration depends on the opening of the ring in I(c), which is specific-acid-base-catalyzed. At pH > 10 OPA undergoes a complex set of acid-base reactions (Scheme 3). The presence of polarographic anodic waves and oxidation on the gold electrode indicates the importance of the presence of a geminal diol form (II(a)). Establishment of equilibria among the three forms of OPA together with reactions at pH > 10 has to be considered in elucidating the reaction scheme of procedures using OPA as a reagent in the determination of amino acids.
- Published
- 2007
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