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Article: Volatile Compounds Generated from Thermal Degradation of N-Acetylglucosamine

TitleVolatile Compounds Generated from Thermal Degradation of N-Acetylglucosamine
Authors
Chen, JWang, MHo, CT
KeywordsAcetamido
Acetylfuran
Chitin
Chitosan
Glucosamine
N-Acetylglucosamine
Issue Date1998
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 1998, v. 46 n. 8, p. 3207-3209 How to Cite?
AbstractN-Acetylglucosamine was pyrolyzed at 200°C for 30 min. Thermal degradation products were isolated and analyzed by GC and GC/MS. The volatile compounds that were identified included pyrazines, pyridines, pyrroles, and furans. The compound 3-acetamido-5-acetylfuran was found to be the major degradation product, with 2-acetylfuran, 3-acetamidofuran, pyrazine, pyridine, ethylpyrazine, methylpyrazine, 2-ethyl-6-methylpyrazine, 2,3-dimethylpyrazine, and acetamide in decreasing order. The compound 3-acetamido-5-acetylfuran was isolated by preparative column chromatography, and its NMR spectrum was obtained to confirm its structure.
Persistent Identifierhttp://hdl.handle.net/10722/178377
ISSN
0021-8561
2021 Impact Factor: 5.895
2020 SCImago Journal Rankings: 1.203
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorChen, Jen_US
dc.contributor.authorWang, Men_US
dc.contributor.authorHo, CTen_US
dc.date.accessioned2012-12-19T09:47:21Z-
dc.date.available2012-12-19T09:47:21Z-
dc.date.issued1998en_US
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 1998, v. 46 n. 8, p. 3207-3209en_US
dc.identifier.issn0021-8561en_US
dc.identifier.urihttp://hdl.handle.net/10722/178377-
dc.description.abstractN-Acetylglucosamine was pyrolyzed at 200°C for 30 min. Thermal degradation products were isolated and analyzed by GC and GC/MS. The volatile compounds that were identified included pyrazines, pyridines, pyrroles, and furans. The compound 3-acetamido-5-acetylfuran was found to be the major degradation product, with 2-acetylfuran, 3-acetamidofuran, pyrazine, pyridine, ethylpyrazine, methylpyrazine, 2-ethyl-6-methylpyrazine, 2,3-dimethylpyrazine, and acetamide in decreasing order. The compound 3-acetamido-5-acetylfuran was isolated by preparative column chromatography, and its NMR spectrum was obtained to confirm its structure.en_US
dc.languageengen_US
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.subjectAcetamidoen_US
dc.subjectAcetylfuranen_US
dc.subjectChitinen_US
dc.subjectChitosanen_US
dc.subjectGlucosamineen_US
dc.subjectN-Acetylglucosamineen_US
dc.titleVolatile Compounds Generated from Thermal Degradation of N-Acetylglucosamineen_US
dc.typeArticleen_US
dc.identifier.emailWang, M: mfwang@hku.hken_US
dc.identifier.authorityWang, M=rp00800en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0001282936en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0001282936&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume46en_US
dc.identifier.issue8en_US
dc.identifier.spage3207en_US
dc.identifier.epage3209en_US
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridChen, J=9250810600en_US
dc.identifier.scopusauthoridWang, M=7406691844en_US
dc.identifier.scopusauthoridHo, CT=7404652573en_US
dc.identifier.issnl0021-8561-

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