Sugars fluorescent deriv with

During this period, Laurie also investigated the preparation of radiolabeled, iodo and bromo sugars via carbohydrate boranes (with J.-R. Neeser), fluorescent probe-sugar conjugates (with M. Yalpani), sugar ferrocene derivatives (with M. J. Adam), and extended his studies of the conformations of polycyclic sugar derivatives. 

Detection reagents can also be applied to the layer as a vapor, as mentioned above for iodine. Other reagents delivered to the layer by vapor exposure include t-butyl hypochlorite and HCl, both of which form fluorescent derivatives with a variety of compounds. The Analtech vapor-phase fluorescence (VPF) visualization chamber provides detection of compounds such as sugars, lipids, steroids, flavonoids, and antibiotics by induced fluorescence after heating the sealed chamber, containing the plate and ammonium bicarbonate crystals, on a hotplate to a temperature that decomposes the salt to ammonia. 

The complexation of aldoses with cholesterol-derived boronic acids has been reviewed, and the changes in UV absorption and fluorescence intensity of a stilbene-type boronic acid on complexation with aldoses, especially D-fructose, have been studied with a view to their use in sugar-detection. Similar work has been carried out with diboronic acids derived from biphenyl and a -functionalized diaza-18-C-6 crown ether.A carbohydrate boronic acid derivative with liquid crystal properties referred to in Chapter 6, and further reports on boronate esters are noted in Chapter 17. 

We have reported here on comparison of the sugar-amine browning fluorescence with oxidative lipid-derived fluorescence to bring out the similarities and differences of the two emissions. The sugar-amine browning fluorescence can also be studied within an antioxidant-containing medium to assess browning potential of the system. 

There was no obvious explanation for the side-chain chirality of biopterin or its related aromatic pterin derivatives in the CD spectra. This fact requires that structural determination of all newly found pterins must be carried out by comparison with optically active authentic samples. Indeed, almost all compounds have been obtained as aromatic pterins through the exploration of naturally occurring rare pterins and their structures have been generally determined by chemical syntheses from sugar derivatives, as descried in Sect. 3.2. From the viewpoint of characteristic fluorescence emissions, the application of FDCD to the configurational analyses of aromatic pterin derivatives has been carried out in previous studies [64,65]. Since FDCD analysis of aromatic pterins is approximately 100 times more sensitive than normal... 

That reactive a-oxoaldehydes derived from sugar fragmentation and glycolysis are probably intermediates in the crosslinking processes is supported by the work of Oimomi et al.,5S0 who took the next step by showing that, whereas incubation with 3-deoxyglucosone increased the fluorescent Maillard products from BSA about 10-fold, preincubation of the 3-DG with AG brought the fluorescence down by a factor of almost 5. 

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