THERMOLYSIS OF SUCROSE IN THE PRESENCE OF ALCOHOLS. A NOVEL METHOD FOR THE SYNTHESIS OF D-FRUCTOFURANOSIDES

Article abstract of DOI:10.1016/S0008-6215(00)80670-9

When sucrose is thermolyzed in the presence of alcohols, either neat or in dimethyl sulfoxide solution, the products are mainly D-glucose and the appropriate alkyl D-fructofuranosides.Conditions have been investigated for optimizing the yields of the latter products, with a view to utilization of the reaction as a synthetic method.Such sterically hindered alcohols as 2-methyl-2-propanol and three sterols did not readily take part in the reaction.Phenols appear to undergo the reaction, but the phenyl D-fructofuranosides are probably degraded subsequently, to give increased yields of 2,6-anhydro-D-fructofuranose.