Thermal and IR-Fourier transform spectroscopic study of water-soluble carbohydrate-arylamine condensation products in neutral media
https://doi.org/10.20914/2310-1202-2019-3-213-216
Abstract
Production of synthetic analogues of natural compounds, including high-molecular ones, as well as study of processes of their structure formation, is a pressing task of organic substances technology. To a large extent, this applies to synthetic humic substances, important products characterized by plant growth effect, chelating and other important properties. Simple carbohydrates and aromatic amines as oxygen and nitrogen-containing constituents during condensation in ethanol media produce water-fractionated products, the soluble fractions of which are studied herein by thermal degradation in combination with IR-Fourier transform spectroscopy. Spectral band profile is confirmed mainly by aliphatic structure with high degree of functionalization by carboxyl, hydroxyl and amine groups. As the isolated water-soluble solid products are thermally decomposed in the range of 100-180 °С temperatures in an inert atmosphere, the intensity of bands at 1030 and 1090 cm-1 decreases, and the intensity of the first band drops to almost zero at 180 °С. This experimental fact indicates the progress of thermal dehydration processes, indicating the presence of hydroxyl functions in the structure of the products. The latter are both OH-groups of carbohydrate residue and groups, formed during condensation processes. Additionally, the intensity of the absorption band in the region of 1600 cm-1 corresponding to the fluctuations of double bonds resulting from dehydration is increased. It can be assumed that unlike products of insoluble fractions, as well as products of acid-catalyzed condensations, water-soluble products are formed in neutral ethanol media, the main processes of formation of which are processes of direct retro-aldol cleavage of N-glycosylamines with subsequent condensation of decomposition products. Such a set of processes is an alternative to the experimental difficulty of Amadori rearrangement and lead to formation of products structure differ from one for acid catalyzed condensation products.
About the Author
I. S. Cherepanov
Udmurt State University
Russian Federation
Cand. Sci. (Chem.), associate professor, fundamental and applied chemistry department, Universitetskaya St., 1 Izhevsk, 426034, Russia
Russian Federation
Cand. Sci. (Chem.), associate professor, fundamental and applied chemistry department, Universitetskaya St., 1 Izhevsk, 426034, Russia
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Review
For citations:
Cherepanov I.S. Thermal and IR-Fourier transform spectroscopic study of water-soluble carbohydrate-arylamine condensation products in neutral media. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(3):213-216. (In Russ.) https://doi.org/10.20914/2310-1202-2019-3-213-216
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