title: Monitoring carbonyl-amine reaction and enolization of 1-hydroxy-2-propanone (Acetol) by FTIR spectroscopy.
abstract: Infrared absorption bands characteristic of the aldehydo, keto, and enediol forms of 1-hydroxy-2-propanone (acetol) were identified and used to study the effect of solvent on the absorption frequencies and the effect of temperature and acid/base catalysis on the enolization reactions. The data indicated that, in addition to water, acids and bases can catalyze the enolization of 1-hydroxy-2-propanone and that the temperature inversely effects the rate of enolization under basic conditions. However, under acidic conditions, increasing the temperature favors the enolization process. In addition, the reaction of 1-hydroxy-2-propanone with a primary and a secondary amine was also monitored by Fourier transform infrared spectroscopy. The data indicated that at room temperature the rate of amine reaction was faster than the rate of its catalysis of enolization; however, below room temperature, the rate of base-catalyzed enolization became comparable with the rate of carbonyl-amine reaction forming both Heyns and Amadori adducts.
authors.affiliation: Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada.
authors.forename: V A
authors.initials: VA
authors.lastname: Yaylayan
authors.forename: S
authors.initials: S
authors.lastname: Harty-Majors
authors.forename: A A
authors.initials: AA
authors.lastname: Ismail
mesh_terms: D000096:Acetone / Q000031:analogs & derivatives* / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D012997:Solvents; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods; D013816:Thermodynamics
chemical_list: D012997:Solvents; D000096:Acetone; C004433:acetol