Formation of humic substances in the reaction of D-glucose with p-toluidine in anhydrous ethanol
- Autores: Cherepanov I.S.1, Kryukova P.S.1
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Afiliações:
- Udmurt State University
- Edição: Volume 10, Nº 2 (2020)
- Páginas: 188-195
- Seção: Chemical Sciences
- URL: https://journal-vniispk.ru/2227-2925/article/view/299673
- DOI: https://doi.org/10.21285/2227-2925-2020-10-2-188-195
- ID: 299673
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Resumo
The aim of the study was to investigate the processes of formation and structural group composition of the products formed during the reaction of D-glucose with p-toluidine in anhydrous ethanol using electronic and vibrational spectroscopy methods. The evolution of the profiles of the electronic spectra of working solutions shows the formation of a chromophore system: clear peaks at 380 and 440 nm are already present at a reaction time of 60 min. The appearance of an additional maximum at 520 nm (90, 120 min) likely corresponds to the formation of chromophores in condensed structures, as confirmed by a decrease in the values of the E4/Е6 indices over time. The dynamics of the transformation of structural elements is also clearly seen in the analysis of IR spectra: as the reactions proceed, the CH aliphatic component of the structure decreases, while the aromatisation and functionalisation of products by chromophore groups increases. For products obtained between 90 and 120 min, a clear band at 1656 cm-1, attributed to stretching vibrations of multiple bonds in conjugated C=C–C=O systems and azomethine fragments, indicates the of condensation reactions. In the spectra of insoluble solid products fractionated by water, the intensity of the bands at 1656 and 1190 cm-1 is significantly reduced; this is possibly due to the transfer of some of the coloured low molecular weight products to the aqueous phase. A comparison of the IR Fourier transform spectra of the final solid products with the spectra of natural and synthetic humic-like substances indicates their similar structural group composition. The intensity of the bands at 1620, 1508 and 815 cm-1 indicates a significant contribution of the aromatic component to the structure of the products of water-insoluble fractions; the water-soluble fractions mainly include aliphatic oxygen-containing structures resulting from the oxidative destruction of the initial carbohydrate. The synthesised products seem promising as convenient plant growth regulators with controlled release of the active substance.
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Sobre autores
I. Cherepanov
Udmurt State University
Autor responsável pela correspondência
Email: cherchem@mail.ru
P. Kryukova
Udmurt State University
Email: cherchem@mail.ru
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