作者:Jan Hirsch、Eva Petrakova、Milton S. Feather、Charles L. Barnes
DOI:10.1016/0008-6215(94)00285-n
日期:1995.2
The reaction of D-glucose with aminoguanidine was examined at pH 7.0 and 37 degrees C (phosphate buffer). Under these conditions, the reaction requires ca. 42 days for 50% of the sugar to react, as measured by the disappearance of D-glucose, and at 60 degrees C all the aminoguanidine had reacted within 72 h. The initial product, a beta-D-glucopyranosyl aminoguanidine (1) was obtained in the crystalline