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Thermal Degradation of Glycosides, VI. Hydrothermolysis of Cardenolide and Flavonoid Glycosides

✍ Scribed by Kim, Youn Chul ;Higuchi, Ryuichi ;Komori, Tetsuya

Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
440 KB
Volume
1992
Category
Article
ISSN
0947-3440

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✦ Synopsis

Abstract

The hydrothermolysis of cardenolide and flavonoid glycosides is described. On heating with water or water/dioxane, cardenolide (1, 5, 11) and flavonoid glycosides (16, 20, 23, 27) are converted into their genuine aglycones and partially hydrolyzed products, together with saccharide components. Meanwhile, the glycosidic linkage of 2‐deoxy sugar moieties in cardenolide glycosides is more readily cleaved than that of the common sugar moieties by means of hydrothermolysis. Therefore, hydrothermolysis of the uzarigenin triglycoside (13), bearing a 2‐deoxy sugar moiety which is directly attached to the aglycone, leads to selective cleavage of the sugar—aglycone linkage. The hydrothermolyzed products have been isolated by chromatography and their structures elucidated by spectroscopic methods.

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