2000
DOI: 10.1016/s0065-2318(00)55006-9
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Hydrazine derivatives of carbohydrates and related compounds

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Cited by 16 publications
(5 citation statements)
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“…However, we did detect a molecular ion shifted 2 Da lower. We suspect that this is due to subsequent oxidation of the phenylhydrazone at the C2 position as has been previously reported as an intermediate in the synthesis of osazones . We have also observed molecular ions consistent with the same oxidized phenylhydrazones for standards prepared from free GalNAc and galactose prepared using the same method.…”
Section: Methodssupporting
confidence: 85%
“…However, we did detect a molecular ion shifted 2 Da lower. We suspect that this is due to subsequent oxidation of the phenylhydrazone at the C2 position as has been previously reported as an intermediate in the synthesis of osazones . We have also observed molecular ions consistent with the same oxidized phenylhydrazones for standards prepared from free GalNAc and galactose prepared using the same method.…”
Section: Methodssupporting
confidence: 85%
“… 24 , 25 , 27 , 28 The preference of adopting the open chain, cyclic structures, or an interconvertable equilibrated mixture of them has been synergistically effected by the basicity of hydrazines, reaction conditions, pH of the reaction mixture, solvent used in 1 H NMR spectra, as well as sugar configuration. 29 …”
Section: Resultsmentioning
confidence: 99%
“…The outcome of coupling of acylhydrazines or thioacylhydrazines with various reducing saccharides has been reported to exist in solution as sugar hydrazones (acyclic forms) or glycosylhydrazides (cyclic forms) and often coexist in tautomeric equilibrium mixtures. ,,, The preference of adopting the open chain, cyclic structures, or an interconvertable equilibrated mixture of them has been synergistically effected by the basicity of hydrazines, reaction conditions, pH of the reaction mixture, solvent used in 1 H NMR spectra, as well as sugar configuration …”
Section: Resultsmentioning
confidence: 99%
“…Glycosyl sulfoxides 1,2-Anhydro-sugars (R ¼ acetyl, benzoyl, benzyl) Glycosylamine derivatives are probably involved in the complex Maillard reaction [60], whereby sugars, amines, and amino acids (proteins) condense, rearrange, and degrade during cooking or the preservation of food. Hydrazones and osazones result when aldoses or ketoses are reacted with hydrazine or arylhydrazines, the product depending on the conditions used [81]. With hydrazine acetate in highly acidic medium in the cold, hydrazones are formed, which initially adopt the acyclic structure, but tautomerize in aqueous solution to the cyclic glycosylhydrazine forms.…”
Section: Glycosyl Trichloroacetimidates Thioglycosidesmentioning
confidence: 99%