Methylation of methyl α- d-hexopyranosides with diazo-methane in the presence of a small amount of water

The long-time reduction of methyl α- d-gluco-, α- d-manno-, and α- d-galactopyranosides with excess diazomethane-diethyl ether at 25° in the presence of water gave all partially methylated methyl α- d-hexopyranosides which differ in number and position of methyl substitution. The presence of electro...

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Bibliographic Details
Published in:Carbohydrate research 1987-11, Vol.168 (2), p.181-190
Main Authors: Inoue, Yuko, Nagasawa, Kinzo
Format: Article
Language:English
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Summary:The long-time reduction of methyl α- d-gluco-, α- d-manno-, and α- d-galactopyranosides with excess diazomethane-diethyl ether at 25° in the presence of water gave all partially methylated methyl α- d-hexopyranosides which differ in number and position of methyl substitution. The presence of electrolytes, such as potassium or sodium phosphate, in the reaction medium enhanced the degree of methylation, resulting in preferential formation of tri- O-methyl derivatives of methyl α- d-hexopyranosides.
ISSN:0008-6215
1873-426X
DOI:10.1016/0008-6215(87)80024-1