Abstract
Photo-induced formations of peroxide in saccharides, poly(vinyl alcohol) (PVA), and cellulose were examined in aqueous media, and the reaction mechanisms were discussed. Three factors, light shorter than 300 nm, saccharide, and oxygen, were essential to the formation of peroxide. Greater amounts of peroxide were formed with reducing saccharides, D-glucose, D-fructose, and cellobiose than with nonreducing saccharides, sucrose and methyl-α-D-glucopyranoside. Based on the determinations of reducing power and carbonyl group, spectrophotometric measurements, and the detection of lactone in photo-irradiated aqueous solutions of D-glucose, reaction mechanisms involving the formation of hydrogen peroxide and the change of D-glucose into lactone or ketone structure were discussed. The formation of peroxide was also observed in PVA and cellulose samples. The peroxide was postulated to be hydrogen peroxide. It is concluded that the structure —HC(OH)— of saccharide and related compounds contributes generally to the formation of hydrogen peroxide induced by a photolysis reaction.
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