Phenol is iodinated in aqueous solution at pH 5 (acetate buffer) by elemental iodine or, if the iodine is present as iodide, enzymatically controlled by peroxidases. Generally mono-, di- and triiodophenols are obtained, the overall product composition being virtually identical for the two iodination modes. However, there is a tendency to a higher para to ortho ratio for the enzymatically controlled reaction. The mutual ratios of the single iodophenols depends on the initial concentration ratio between phenol and the iodinating species. The first step in the iodination leads preferentially to substitution in the ortho position rather than in the para position in contrast to e.g. the corresponding bromination. The relative rates of the competive reactions in the combined iodination scheme has been derived.
|Place of Publication||Roskilde|
|Publisher||Risø National Laboratory|
|Number of pages||23|
|Publication status||Published - 1990|