Carbohydrate Research p. 149 - 158 (1984)
Update date:2022-07-30
Topics:
Gerwig, Gerrit J.
Kamerling, Johannis P.
Vliegenthart, Johannes F.G.
In the context of the methanolysis procedure for sugar analysis, several alditols were investigated for their capacity to form anhydro derivatives in M methanolic HCl (24h, 85 deg C).Xylitol, D-arabinitol, L-fucitol, D-glucitol, galacticol, 2-acetamido-2-deoxy-D-galactitol, and the alditols of N-acetylneuraminic acid were very prone to form anhydrides, whereas 2-amino-2-deoxy-D-galactitol, 2-amino-deoxy-D-glucitol, D-mannitol, and 2-acetamido-2-deoxy-D-glucitol formed little anhydride.Anhydride formation was observed for the relevant alditols when present in reduced oligosaccharides.This findings is importance in the quantification of sugar residues based on methanolysis, N-(re)acetylation, trimethylsilylation, and subsequent capillary g.l.c.
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