赤堀氨基酸反应（Akabori amino acid reaction）有两种：
#α-氨基酸在加热时被氧化性糖氧化。
#α-氨基酸及其酯类被钠汞齐在氯化氢的乙醇溶液中还原，生成 α-氨基醛。
There are several Akabori amino acid reactions, which are named after Shirō Akabori (jap. 赤堀 四郎) (1900–1992), a Japanese chemist.
In the first reaction, an α-amino acid is oxidised and undergoes decarboxylation to give an aldehyde at the former α position by heating with oxygen in the presence of a reducing sugar. This reaction is useful for preparing dichlorophthalimido derivatives of peptides for mass spectral analysis.
In the second reaction, an α-amino acid, or an ester of it, is reduced by sodium amalgam and ethanolic HCl to give an α-amino aldehyde. This process is conceptually similar to the Bouveault–Blanc reduction except that it stops at the aldehyde stage rather than reducing the ester all the way to two alcohols.
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参见
*化学反应列表
参考资料
参考资料
#S. Akabori, J. Chem. Soc. Japan, 52, 606(1931); Ber, 66, 143,151(1933); J. Chem. Soc. Japan, 64, 608(1943)
#E. Takagi, et al., J. Pharm. Soc. Japan, 71, 648(1951); 72,812(1952)
#A. Lawson, H.V. Motley, J. Chem. Soc., 1955, 1695
#A. Lawson, J. Chem. Soc. 1956, 307
#[http://www.chempensoftware.com/reactions/RXN006.htm Reference Source]
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