The alkylation of sugars
The alkylation of sugars
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DOI：
10.1039/ct9038301021
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发表时间：
1903-01-01
期刊：
影响因子：
--
通讯作者：
Irvine, JC
中科院分区：
文献类型：
--
作者：
Purdie, T;Irvine, JC
IN the course of the earlier researches on the synthesis of glucoaides, attempts were no doubt frequently made to prepare alkyl ethers of the sugars. Berthelot (Ann. Chim. Phys., lS60,[iii], 60, 103), by heating cane sugar with caustic potash and ehhyl bromide, obtained a substance which he describes as a diethylglucosan ether. Practically, however, the only methods of alkylating sugars at present known are those of Fischer (Ber., 1893, 26, 2400; 1895, 28, 1145) and ofKoenigs and Knorr (Ber., 1901, 34, 957); in the former process, the alkylation is effected by the direct action of alcohol on the sugar in the presence of hydrochloric acid, whilst the latter is due to the interaction ol alcohol and the acetohdogen or acetonitro-derivative, and subsequent removal of the acetyl groups by hydrolysis with alkali. By these methods, as is well known, only one of the carbinol groups of the sugar is etherified, and the products are of a glucosidic nature. Alkyl ethers of the sugara in the stricter sense of the term, that is to say, ethers which retain the aldehydic or ketonic properties of the parent sugar and resist the action of hydrolysing agents, are, however, so far unknown. The main purpose of the following research was the preparation and investigakion of com-pounds of this class.
