Acetals sucrose

Sucrose is unusual in that both monosaccharides are linked as acetals Because both of the potential carbonyl groups in sucrose are tied up in acetals, sucrose shows none of the typical reactions of carbonyl compounds. It will not show positive Tollens test, carmot mutarotate, etc. 

Acetal formation, demonstrated in the formation of the disaccharide sucrose, common table sugar. The reaction between the hydroxyl groups of the monosaccharides glucose and fructose produces the acetal sucrose. The bond between the two sugars is a glycosidic bond. 

Ethylene/acrylic add/irinyl acetate Sucrose acetate isobutyrate... 

Acidic Cation-Exchange Resins. Brmnsted acid catalytic activity is responsible for the successful use of acidic cation-exchange resins, which are also soHd acids. Cation-exchange catalysts are used in esterification, acetal synthesis, ester alcoholysis, acetal alcoholysis, alcohol dehydration, ester hydrolysis, and sucrose inversion. The soHd acid type permits simplified procedures when high boiling and viscous compounds are involved because the catalyst can be separated from the products by simple filtration. Unsaturated acids and alcohols that can polymerise in the presence of proton acids can thus be esterified directiy and without polymerisation. 

Trityl Ethers. Treatment of sucrose with four molar equivalents of chlorotriphenylmethyl chloride (trityl chloride) in pyridine gives, after acetylation and chromatography, 6,1, 6 -tri-O-tritylsucrose [35674-14-7] and 6,6 -di-O-tritylsucrose [35674-15-8] in 50 and 30% yield, respectively (16). Conventional acetylation of 6,1, 6 -tri-O-tritylsucrose, followed by detritylation and concomitant C-4 to C-6 acetyl migration using aqueous acetic acid, yields a pentaacetate, which on chlorination using thionyl chloride in pyridine and deacetylation produces 4,l, 6 -trichloro-4,l, 6 -trideoxygalactosucrose [56038-13-2] (sucralose), alow calorie sweetener (17). 

Cyclic Acetals. One of the most significant developments in the chemistry of sucrose was the synthesis of cycHc acetals which, despite many attempts, were not synthesized until 1974. The first synthesis of 4,6-0-benzyhdenesucrose was achieved from the reaction of sucrose with a, a-dibromotoluene in pyridine (29). Since then, many new acetalating reagents have been used to give a variety of sucrose acetals, generally by transacetalation reactions. 

Acetates. Because of the significant interest in selective acetylation reactions of sucrose, the need for a convenient and unambiguous method of identification has been recognized (34,35). The position of an acetyl group in a partially acetylated sucrose derivative can be ascertained by comparison of its H-nmr acetyl methyl proton resonances after per-deuterioacetylation with those of the assigned octaacetate spectmm. The synthesis of partially acetylated sucroses has generally been achieved either by way of selectively protected derivatives such as trityl ethers and cychc acetals or by direct selective acetylation and deacetylation reactions. 

Acetylsucrose [63648-81-7] has been prepared in 40% yield by direct acetylation of sucrose using acetic anhydride in pyridine at 40° C (36). The 6-ester has subsequently been obtained in greater than 90% yield, by way of 4,6-cycHc orthoacetate. Other selective methods for the 6-acylated derivatives include the use of alkyl tin reagents such as dibutyl tin oxide (37) and of dibutyl stannolane derivatives (38). Selective acetylation of sucrose by an enzymic process has also been described. Treatment of sucrose with isopropenyl acetate in pyridine in the presence of Lipase P Amano gave, after chromatography, 6-0-acetylsucrose (33%) and 4/6-di-O-acetylsucrose (8%). The latter compound has been obtained in 47% yield by the prolonged treatment (39). 

Orthoesters. The value of cycHc orthoesters as intermediates for selective acylation of carbohydrates has been demonstrated (73). Treatment of sucrose with trimethylorthoacetate and DMF in the presence of toluene-/)-sulfonic acid followed by acid hydrolysis gave the 6-0-acetylsucrose as the major and the 4-0-acetylsucrose [63648-80-6] as the minor component. The latter compound underwent acetyl migration from C-4 to C-6 when treated with an organic base, such as / fZ-butylamine, in DMF to give sucrose 6-acetate in >90% yield (74). When the kinetic reagent 2,2-dimethoxyethene was used,... 

An economic synthesis of (3) has been patented (74,91). The process iavolves (/) synthesis of sucrose 6-acetate by way of sucrose 4,6-cychc orthoacetate (2), and (2) selective chlorination usiag thionyl chloride—pyridine—1,1,2-trichloroethane, followed by removal of the acetate group. 

The reactive intermediate, (C2H3)2NCH2CH2C1 HCl, which is used to produce cationic starch, is made by the reaction of (C2H3)2NCH2CH20H with thionyl chloride. A synthetic sweetener (qv), sucralose [56038-13-2] is made by the reaction of sucrose or an acetate thereof with thionyl chloride to replace three hydroxy groups by chlorines (187,188). 

In more detail the nutrient medium used may contain sources of carbon such as starch, hydrolyzed starch, sugars such as lactose, maltose, dextrose, sucrose, or sugar sources such as molasses alcohols, such as glycerol and mannitol organic acids, such as citric acid and acetic acid and various natural products which may contain other nutrient materials in addition to carbonaceous substances. 

A crystalline 5,5 -diene, or bis (vinyl ether), derivative of sucrose has been prepared from 6,6 -dideoxy- 6,6 -diiodo-sucrose hexa-acetate, derived from the 6,6 -ditosylate, by treatment with silver fluoride in pyridine (26). 

Similar anomalous distributions are observed in other thermal product mixtures. A commercial soft caramel made by heating sucrose and 0.1% acetic acid to 160°C contained 18% of a mixture of di-D-fructose dianhydrides.94 fi-D-Fru/-1,2 2,1 - 3-D-Fru/(now assigned as a-D-Fru/-l,2 2,l -a-D-Fru/83), ot-D-Fru/-1,2 2,1 -p-D-Fru/(5), ot-D-Frup-1,2 2,l -0-D-Fnjp (4), ot-D-Fru/-l,2 2,1 - 3-D-Frup (1), and p-D-Fru/-l,2 2,3 - 3-D-Fru/ (2) were found in the ratio 4 12 1 6 2. The first three of these, constituting 68% of the mixture, are considered to be kinetic products. The authors commented on this, but did not offer any explanation. Notice, however, that the preparation of such commercial caramels commences with heating of an acidic aqueous solution of sucrose, which almost certainly results in hydrolysis. Hence, the final dianhydrides are probably derived from the reaction of fructose, rather than sucrose. 

Cf Conversion fector of sucrose to acetate (g-acetate/g-sucrose) 1.05... 

The values of most model parameters were adopted fix>m literature [2]. Subscripts 1 — sucrose 2 — acetate A — acidogens M — methanogens. 

Fig. 1. Time courses of the concentration profiles of sucrose and acetate in bulk liquid phase (solid line simulation 1, short-dotted line simulation 2, long-dotted line simulation 3).

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