Hennessy Sinead A, Moane Siobhán M, McDermott Seán D
Department of Applied Sciences, Limerick Institute of Technology, Moylish, Limerick, Ireland.
J Forensic Sci. 2004 Nov;49(6):1220-9.
In this work the stability of GBL (gamma-butyrolactone) and GHB (gamma-hydroxybutyric acid) in alcoholic media was studied. Under acidic conditions the GBL will react with ethanol or methanol to give the corresponding ethyl and methyl esters of GHB. It can be seen that ester formation is dependent on the type of alcohol, the alcohol content of the solution, and the pH of the solution. Under the same conditions it was shown that GHB does not give rise directly to the corresponding ester when merely in the presence of an alcohol; however the ester will be formed if the conditions are present for conversion of GHB to GBL followed by subsequent reaction with alcohol. In alcoholic beverage samples spiked with GBL the expected conversion to GHB occurred, and the formation of the ethyl ester of GHB was also seen in some samples. Wine samples were analyzed for the presence of the ethyl ester of GHB, and the effect of adding GHB/GBL to hot beverages was studied.
在这项工作中，研究了γ-丁内酯（GBL）和γ-羟基丁酸（GHB）在酒精介质中的稳定性。在酸性条件下，GBL会与乙醇或甲醇反应，生成相应的GHB乙酯和甲酯。可以看出，酯的形成取决于醇的类型、溶液中的醇含量以及溶液的pH值。在相同条件下，结果表明，GHB仅在有醇存在时不会直接生成相应的酯；然而，如果存在将GHB转化为GBL并随后与醇反应的条件，则会形成酯。在添加了GBL的酒精饮料样品中，发生了预期的向GHB的转化，并且在一些样品中也观察到了GHB乙酯的形成。分析了葡萄酒样品中GHB乙酯的存在情况，并研究了向热饮料中添加GHB/GBL的影响。
