Detection and structural characterization of oxo-chromium(V)-sugar complexes by electron paramagnetic resonance.
作者： Luis F. Sala , Juan C. González , Silvia I. García , María I. Frascaroli , Sabine Van Doorslaer
DOI: 10.1016/B978-0-12-385518-3.00002-X
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摘要: Abstract This article describes the detection and characterization of oxo-Cr(V)–saccharide coordination compounds, produced during chromic oxidation carbohydrates by Cr(VI) Cr(V), using electron paramagnetic resonance (EPR) spectroscopy. After an introduction into main importance chromium (bio)chemistry, more specifically oxo-chromium(V)–sugar complexes, a general overview is given current state-of-the-art EPR techniques. The next step reviews which types spectroscopy are currently applied to oxo-Cr(V) what information about these systems can be gained from such experiments. advantages pitfalls different approaches discussed, it shown that potential high-field pulsed techniques as yet still largely unexploited in field complexes. Subsequently, discussion focuses on analysis complexes sugars implications results terms understanding (bio)chemistry.
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