Thermal stabilization of levoglucosan in aromatic substances.
Thermal degradation of levoglucosan (1,6-anhydro-beta-D-glucopyranose) was shown to be substantially suppressed in the presence of some aromatic compounds under the conditions of N2/240-340 degrees C/15 min. This stabilization effect is also discussed with CH-pi interaction between levoglucosan and pi-electrons in the benzene ring.
Hosoya
Takashi
T
Graduate School of Energy Science, Kyoto University, Yoshida-honmachi, Kyoto 606-8501, Japan.
Kawamoto
Haruo
H
Saka
Shiro
S
D000840:Anisoles / Q000737:chemistry / Q000494:pharmacology; D003408:Cresols / Q000737:chemistry / Q000494:pharmacology; D005947:Glucose / Q000031:analogs & derivatives* / Q000737:chemistry; D006139:Guaiacol / Q000737:chemistry / Q000494:pharmacology; D006358:Hot Temperature; D006868:Hydrolysis / Q000187:drug effects; D009682:Magnetic Resonance Spectroscopy; D015394:Molecular Structure; D012995:Solubility; D013816:Thermodynamics
D000840:Anisoles; D003408:Cresols; C014989:1,6-anhydro-beta-glucopyranose; C005299:veratrole; D006139:Guaiacol; D005947:Glucose; C025390:creosol