Carbohydrate Research 2006-09-25

Thermal stabilization of levoglucosan in aromatic substances.

Takashi Hosoya, Haruo Kawamoto, Shiro Saka

文献索引：Carbohydr. Res. 341(13) , 2293-7, (2006)

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摘要

Thermal degradation of levoglucosan (1,6-anhydro-beta-D-glucopyranose) was shown to be substantially suppressed in the presence of some aromatic compounds under the conditions of N2/240-340 degrees C/15 min. This stabilization effect is also discussed with CH-pi interaction between levoglucosan and pi-electrons in the benzene ring.