2781-65-9Relevant articles and documents
Thermal Degradation of Glycosides, VI - Hydrothermolysis of Cardenolide and Flavonoid Glycosides
Kim, Youn Chul,Higuchi, Ryuichi,Komori, Tetsuya
, p. 575 - 580 (2007/10/02)
The hydrothermolysis of cardenolide and flavonoid glycosides is described.On heating with water or water/dioxane, cardenolide (1, 5, 11) and flavonoid glycosides (16, 20, 23, 27) are converted into their genuine aglycones and partially hydrolyzed products, together with saccharide components.Meanwhile, the glycosidic linkage of 2-deoxy sugar moieties in cardenolide glycosides is more readily cleaved than that of the common sugar moieties by means of hydrothermolysis.Therefore, hydrothermolysis of the uzarigenin triglycoside (13), bearing a 2-deoxy sugar moiety whichis directly attached to the aglycone, leads to selective cleavage of the sugar-aglycone linkage.The hydrothermolyzed products have been isolated by chromatography and their structures elucidated by spectroscopic methods. Key Words: Thermolysis / Degradation, thermal / Carbohydrates / Glycosides / Cardenolides / Steroids / Flavonoids
SYNTHESIS OF 2-O-α, 3-O-α, 3-O-β, AND 4-O-α-L-RHAMNOPYRANOSYL-D-GALACTOSE
Liptak Andras,Szurmai Zoltan,Nanasi Pal
, p. 13 - 22 (2007/10/02)
Condensation of benzyl 3-O-benzoyl-4,6-O-benzylidene-, benzyl 2-O-benzoyl-4,6-O-benzylidene- (2), and benzyl 2,3,6-tri-O-benzyl-β-D-galactopyranoside, separately, with tri-O-acetyl-α-L-rhamnopyranosyl bromide gave mainly α-linked disaccharide derivatives.An appreciable proportion of the β-linked disaccharide was also abtained from 2.An anomalous deacylation reaction was found for the (1-->3)-linked disaccharide, and the partially benzoylated products were isolated and characterised.The anomeric configuration of each disaccharide was established on the basis of JC-1,H-1 values.The chemical shifts for the galactose moieties of the α and β-L-rhamnopyranosyl derivatives differed in a systematic way.
Synthesis of some new α and β (1→2) linked disaccharides containing l quinovose (6 deoxy l glucose)
Kamiya,Esaki,Konishi
, p. 273 - 276 (2007/10/11)
-