Abstract
Several amino acids including Glycine, L-Alanine, Taurine, Sarcosine, L-Serine, L-Proline, blended with monoethanolamine (MEA) in presence of different amounts of CO2 were qualitatively and quantitatively studied by NMR spectroscopy. 1D and 2D NMR were employed to qualitatively determine the carbamate formation from the amine group of the amino acids. All species were identified and reported in this work. The preliminary quantitative 13C NMR have shown that the highest carbamate formation occurs in the loaded taurine –MEA system and the lowest in the loaded L-alanine – MEA system. In the present work, the complete neutralization of sarcosine with MEA did not occur because of the carbamate formation of the amine group of the MEA.
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