Thermal treatment of anhydrous, acidified sucrose or inulin yields caramels containing monosaccharides and oligomers, predominantly dianhydrides and higher oligomers derived by the addition of glycosyl residues to dianhydrides. Fourteen dianhydrides, most of which comprise two fructose moieties, hav
Di-d-fructose dianhydrides from the pyrolysis of inulin
β Scribed by Alan E. Blize; Merilyn Manley-Harris; Geoffrey N. Richards
- Publisher
- Elsevier Science
- Year
- 1994
- Tongue
- English
- Weight
- 620 KB
- Volume
- 265
- Category
- Article
- ISSN
- 0008-6215
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β¦ Synopsis
Inulin was pyrolyzed in air to produce di-D-fructose dianhydrides (DFDAs) in -26% yield, three of which were identified by MS, NMR, and comparison with literature data. The mass spectra of the per-0-trimethylsilyl derivatives of the DFDAs are discussed. A mechanism is proposed for the formation of DFDAs from inulin during pyrolysis.
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