N-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.
|Original language||English (US)|
|Number of pages||3|
|Journal||Journal of agricultural and food chemistry|
|State||Published - Aug 1 1998|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)