

Stabilization of 5-aminolevulinic acid by the zinc(II) ion in an aqueous solution
Hiroshi Sakiyama (1,*)






(1) Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Kojirakawa, Yamagata, JP-990-8560, Japan
(2) Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Kojirakawa, Yamagata, JP-990-8560, Japan
(3) Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Kojirakawa, Yamagata, JP-990-8560, Japan
(4) Cosmo Oil Co., Ltd., Shibaura, Minatoku, Tokyo, JP-105-8528, Japan
(5) Cosmo Oil Co., Ltd., Shibaura, Minatoku, Tokyo, JP-105-8528, Japan
(6) Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Kojirakawa, Yamagata, JP-990-8560, Japan
(*) Corresponding Author
Received: 06 May 2010 | Revised: 04 Sep 2010 | Accepted: 22 Jun 2010 | Published: 22 Dec 2010 | Issue Date: December 2010
Abstract
It is known that 5-aminolevulinic acid (5-ALA) is not stable in an aqueous solution because of the auto-condensation reaction between two 5-ALA molecules; however, in this study, 5-ALA was stabilized by the zinc(II) ion in an aqueous solution of neutral pH. This stabilization effect was ascertained by UV-Vis Spectroscopy and 1H and 13C NMR Spectroscopy.
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DOI: 10.5155/eurjchem.1.4.373-376.101
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Citations
[1]. Phattanit Tripetch, Chaleeda Borompichaichartkul, Kiattisak Duangmal, George Srzednicki
Entrapment of 5‐aminolevulinic acid under edible composite film of konjac glucomannan and chitosan
Engineering in Life Sciences 16(4), 386, 2016
DOI: 10.1002/elsc.201500111

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DOI Link: https://doi.org/10.5155/eurjchem.1.4.373-376.101

















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