Chemische Aspekte der Penicillin‐Allergie: Die direkte Penicilloylierung von ϵ‐Aminogruppen durch Penicilline bei pH 7, 4
作者： C. H. Schneider , A. L. De Weck
关键词: Penicillin 、 Aminolysis 、 Medicinal chemistry 、 Chemistry
摘要: The aminolysis of penicillins by e-amino groups at pH 7,4 is demonstrated. It shown that penicillenic acid, formed spontaneously under these conditions from penicillins, does not contribute significantly to the penicilloylations observed. Penicillin therefore can directly form penicilloylamides physiological conditions.
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