Anhydroalditols in the sugar analysis of methanolysates of alditols and oligosaccharide-alditols
作者:Gerrit J. Gerwig、Johannis P. Kamerling、Johannes F.G. Vliegenthart
DOI:10.1016/0008-6215(84)85307-0
日期:1984.7
Abstract 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 (24 h, 85°). Xylitol, d -arabinitol, l -fucitol, d -glucitol, galactitol, 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
摘要在用于糖分析的甲醇分解方法的背景下,研究了几种糖醇在盐酸甲醇中(24 h,85°)形成脱水衍生物的能力。木糖醇,d-阿拉伯糖醇,1-fucitol,d-葡萄糖醇,半乳糖醇,2-乙酰氨基-2-脱氧-d-半乳糖醇和N-乙酰神经氨酸的糖醇极易形成酸酐,而2-氨基-2-脱氧-d-半乳糖醇,2-氨基-2-脱氧-d-葡萄糖醇,d-甘露糖醇和2-乙酰氨基-2-脱氧-d-葡萄糖醇几乎不形成酸酐。当存在于还原的低聚糖中时,观察到相关醛糖醇的酸酐形成。这一发现对于基于甲醇分解,N-(重新)乙酰化,三甲基甲硅烷基化和随后的毛细管色谱分析对糖残基进行定量分析非常重要。