SYNHESIS, SPECTROSCOPIC AND THERMAL CHARACTERIZATION OF γ-L-GLUTAMYLCYCLOHEXYLAMIDE

Sara JAHIJI, Carmen SACALIS, Agim SHABANI, Ahmed JASHARI

Abstract

L-Glutamic acid is one of the most important amino acids, presents as a key intermediate in the biosynthesis of other amino acids by a transamination process, as a flavor-enhancing component for food and as an excitatory neurotransmitter in the vertebrate nervous system. L-Glutamylamide derivatives were also tested as a low-molecular weight organogelator and showed thixotropic property. Considering the important biochemical application of L-Glutamic acid and its derivatives, this paper presents a new route to obtain γ-L-glutamylcyclohexylamide. This derivative was synthesized by regioselective acylation of cyclohexyl amine using N-phthaloyl-L-glutamic anhydride, followed by hydrolysis of phthaloyl group with hydrazine hydrate. All of the obtained compounds were characterized via their spectral and thermogravimetric analysis. The identity of the ligand was confirmed by spectral analysis such as 1H-NMR, 13C-NMR and HRMS. The thermal stability of the γ-L-glutamylamide was discussed in the 20-800 °C temperature range. γ-L-glutamylamide decomposed in multistage, where some of the stages were weakly separated one from another. The γ-L-glutamylamide was completely pyrolyzed at 586 °C and the final product of the pyrolysis was ash.

Pages: 88 - 96