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Differentiation of natural and synthetic phenylacetic acids by 2H NMR of the derived benzoic acids


Differentiation of natural and synthetic phenylacetic acids by 2H NMR of the derived benzoic acids



European Food Research and Technology 214(1): 63-66



ISSN/ISBN: 1438-2377

DOI: 10.1007/s002170100406

The origin of 11 samples of phenylacetic acid (4), including those microbially produced from L-phenylalanine (1) and obtained by hydrolysis of penicillin G, has been studied by natural abundance deuterium NMR spectroscopy. The analysis performed on 4 failed since the (D/H) values relative to the aromatic ring nuclei and to the methylene moieties of the analysed phenylacetic acid samples resulted as similar.

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Accession: 003714009

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Related references

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