. 2013 Aug 22;61(38):9015–9026. doi: 10.1021/jf401960m

Table 4. Relative Amount of α-Amino Acids and α-Hydroxy Amides in the Crude Products of Glucose Ammoxidation at 70 °C, 100 °C, and 140 °C (0.2 MPa O₂, 3 h).

		relative percentage (‰)^a
Rt (min)	α-amino acids and α-hydroxy amides	70 °C	100 °C	140 °C
13.56^b, 18.83^c	glycine (41)	1.8	3.3	0.2
13.07^b	alanine (74)	0.01	0.5	0.01
17.50^b, 20.43^c	serine (75)	0.06	0.2	0
		1.9	4.0	0.2
15.63	glycolamide (7)	10.0	6.1	1.1
15.03	lactamide (6)	0.04	1.8	1.2

sum		10.1	7.9	2.2

Values were calculated as ratio of the relative peak areas of aldonic acids and the internal standard phenyl α-glucoside (200 μg).

Mono-N-TMS derivative.

Bis-N-TMS derivative.

Table 4. Relative Amount of α-Amino Acids and α-Hydroxy Amides in the Crude Products of Glucose Ammoxidation at 70 °C, 100 °C, and 140 °C (0.2 MPa O2, 3 h).