从各种各样的蔬菜和水果的摘录为他们减少 nitro 多不的芳香的烃(NPAH ) 的能力被调查。从葡萄和洋葱的摘录展出了一种有趣的选择,产出象在 30 s 的温和条件下面的主要产品的相应 hydroxylamines 或胺
Extracts from various vegetables and fruits were investigated for their abilities to reduce nitro-polycyclic aromatic hydrocarbons (NPAHs). The extracts from grape and onion exhibited an interesting selectivity, yielding corresponding hydroxylamines or amines as major products under mild conditions of 30 ℃ and pH 7.0. Grape extracts reduced the 4-nitro-l,8-naphthalic anhydride with the highest conversion rate (〉99%) and the highest ratio of hydro- xylamine to amine (95:5). In contrast, the onion extracts reduced 4-nitro-l,8-naphthalic anhydride with a conversion rate of 94% and a ratio of hydroxylamine to amine of 8:92. The thiol-reducing agent, 13-mercaptoethanol, and metal cations, Ca2+ and Mg2+, greatly increased the reductive efficiency. This work provides an alternative strategy for biotransformation of nitro-polycyclic compounds.