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Updated: May 28, 2025

Extraction of Non-Protein Amino Acids from Cyanobacteria for Liquid Chromatography-Tandem Mass Spectrometry Analysis
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在白色干奶酪中的生物氨基

Leona Buňková1, Jakub Riemel1, Khatantuul Purevdorj1

  • 1Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.

Foods (Basel, Switzerland)
|February 13, 2025
PubMed
概括

在白色盐水奶酪中发现了氨酸和精氨酸等生物氨基,其中一些含量超过毒性水平. 监测乳酸细菌等特定微生物是减少奶酪中这些化合物的关键.

关键词:
生物原氨基胺的生物原氨基胺.乳酸细菌是一种乳酸细菌.白盐酸奶酪是什么意思

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Nitriles can be reduced to primary amines using reducing agents like lithium aluminum hydride or catalytic hydrogenation. The reduction introduces an amino group with an extra carbon in the skeleton. Nitriles are formed from the reaction between alkyl halides and sodium cyanide through the SN2 mechanism. Primary alkyl halides are the preferred substrates to prepare nitriles.
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Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.
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Direct alkylation of ammonia produces polyalkylated amines, along with a quaternary ammonium salt. To exclusively prepare primary amines, the azide synthesis method can be used.
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