Carbohydrates by Marcel Florkin; Elmer H Stotz
By Marcel Florkin; Elmer H Stotz
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Pentopyrano- 000c", CHpH OOQ_ C~OH I OH OH HO cHflH HO OCH 3 ~G~ cHpH HO (CII) (Cil Methyl a-D-fructopyranoside Methyl j1-D-glucofuranoside 0 OH OH OH (C) (XCIX) Mettb'1 a-D-glucopyranoside G 0 Methyl j1-D-fructofuranoside sides and fructosides are more labile to acid than the majority of hexopyranosides, but oc- and fJ-o-gulopyranosides are very acid labile glycosides. The relationship of methyl oc- and fJ-glucopyranosides with the corresponding free sugar has been established by the use of specific enzymes.
1 N-acid at 100° for 4 h is normally required completely to recover the freesugarfrom the aldopyranoside. In contrast, methyl oc-o-fructofuranoside is hydrolysed only about three times as fast as the pyranoside. Pentopyrano- 000c", CHpH OOQ_ C~OH I OH OH HO cHflH HO OCH 3 ~G~ cHpH HO (CII) (Cil Methyl a-D-fructopyranoside Methyl j1-D-glucofuranoside 0 OH OH OH (C) (XCIX) Mettb'1 a-D-glucopyranoside G 0 Methyl j1-D-fructofuranoside sides and fructosides are more labile to acid than the majority of hexopyranosides, but oc- and fJ-o-gulopyranosides are very acid labile glycosides.
Careful control of the oxidation conditions is necessary to prevent over-oxidation 1oob• The purple colour given by z-amino-z-deoxy-sugars with Erhlich's reagent References p. 63 THE MONOSACCHARIDES (p-dimethylamino-benzaldehyde) has been developed as a colorimetric method (Elson-Morgan reaction) for the quantitative estimation of glucos- I I I CHNH. CHO CHOH CHO I . + NHa I amine and galactosamine 101 • It should be noted that 4-0-methyl-substituted derivatives do not give a purple colour with this reagent.