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The effect of pH and temperature on the periodate oxidation of sucrose

✍ Scribed by D. de Wit; F. van Rantwijk; L. Maat; A. P. G. Kieboom

Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
390 KB
Volume
109
Category
Article
ISSN
0165-0513

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✦ Synopsis

Abstract

The oxidation of sucrose with periodate was studied at different pH and temperature. Open‐chain di‐ and tetraaldehydes thus obtained were analyzed using HPLC. The ratio of singly oxidized glucose rings to doubly oxidized glucose rings proved to be dependent on the pH. This behaviour of the glucose ring in sucrose was compared with that of methyl α‐D‐glucopyranoside. At higher temperatures, the direction of the oxidation shifted to the glucose part of sucrose. At 95Β°C and pH 7, sucrose appeared to be oxidized selectively to the dialdehyde GOO‐F.

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