Helvetica Chimica Acta – Vol. 96 (2013)
1279
Petrorhagioside C (¼2-(Hydroxymethyl)-4-oxo-4H-pyran-3-yl 6-O-b-d-Glucopyranosyl-b-d-gluco-
2
5
pyranoside; 3). White amorphous powder. [a] ¼ ꢀ73.5 (c ¼ 0.20, MeOH). UV (MeOH): 258 (4.06),
D
1
13
þ
þ
2
02 (4.36). H- and C-NMR: Tables 1 and 2, resp. HR-ESI-MS: 489.3802 ([M þ Na] , C H NaO
;
18
26
14
calc. 489.3804).
Petrorhagioside D (¼2-Methyl-4-oxo-4H-pyran-3-yl 6-O-b-d-Glucopyranosyl-b-d-glucopyranoside;
2
5
1
4
). White amorphous powder. [a] ¼ ꢀ12.0 (c ¼ 0.02, MeOH). UV (MeOH): 256 (4.14), 202 (4.27). H-
D
1
3
þ
þ
13
and C-NMR: Tables 1 and 2, resp. HR-ESI-MS: 473.3996 ([M þ Na] , C H NaO ; calc. 473.3810).
18
26
Identification of the Sugar Moieties. Compounds 1 – 4 (0.5 mg) were subjected to acid hydrolysis with
n TFA (150 ml). The hydrolysis reaction was conducted at 1208 for 1 h. The mixture was then dried after
2
i
PrOH addition. The sugars were identified by GC analysis of their alditol acetate derivatives and
comparison with eight reference monosaccharides treated under the same conditions. The reduction of
the sugars was achieved by dissolving the sample in MeOH (150 ml) and by adding NaBH (1.0 mg). The
4
soln. was incubated at r.t. for 1 h and then dried under N flow after treatment with glacial AcOH and
2
MeOH. Finally, the obtained alditol was acetylated, in anh. pyridine (200 ml), by addition of Ac O
2
(
200 ml). After 20 min at 1208, 500 ml of H O were added, the product was extracted with CH Cl (500 ml)
2 2 2
in centrifuge (3500 rpm for 5 min), and the org. phase was analyzed by GC/MS.
Enzymatic Hydrolyses of 1 – 4. To a soln. of the pure compound (2 mg) in acetate buffer (0.5m,
pH 5.0, 5 ml), 40 mg of b-glucosidase (b-glucosidase from almonds, Sigma EC 3.2.1.21) were added.
After stirring for 24 h at 378, the mixture was extracted with AcOEt (5 ml ꢁ 2), dried (Na SO ),
2
4
and evaporated in vacuo. The residue was subjected to TLC for aglycone identification. After concen-
tration of the aq. layer, the sugar residue was identified by RI-HPLC by comparison with authentic
standards.
Determination of Absolute Configuration of Monosaccharides of 1 – 4. Compounds 1 – 4 (2 mg each)
were hydrolyzed with 2n TFA (250 ml) at 1208 for 1 h. The mixture was then dried under N flow, and the
2
residue was dissolved in dry pyridine (100 ml). To pyridine solns. of the hydrolysis products 1 – 4, d-
glucose, l-glucose (0.04 mol/l), and 100 ml of pyridine soln. of l-cysteine methyl ester hydrochloride
(
0.06 mol/l) were added, and the mixtures were warmed at 608 for 1 h. Afterwards, Ac O (150 ml) was
2
added, and the mixtures were kept at 1208 for 20 min, then dried under N , redissolved in 500 ml of H O,
2
2
and extracted with CH Cl (500 ml) in a centrifuge (3500 rpm for 5 min). The org. phase was dried under
2
2
N2 flow, dissolved in CH Cl (500 ml), and analyzed by GC/MS. Temp. conditions were as follows:
2
2
injector port, 2508; initial oven temp., 458, then increased linearly to 3008 at 208/min, and held for 25 min.
Sample solns. were injected using the split mode. The retention times were: d-glucose, 14.97 min; and l-
glucose, 15.22 min [12].
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