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Abstract
Complementary physicochemical methods (UV, IR, ORD) found that the α-diketo tautomer of 3-hydroxyflavones formed complexes with carbohydrates in water. The contribution of the flavone α-diketone increased sharply because it was stabilized after reacting with a carbohydrate cis-diol. The newly formed chiral center of the tautomeric diketo flavones was induced asymmetrically. The complexing ability of the carbohydrates was inversely proportional to their degree of hydration (and decreased in the order maltoseglucose-galactose-arabinose).
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