Abstract
AbstractO‐Sulfonation of saccharides using thermal, microwave and flow chemistry activation modes is described. To this end, we studied the exhaustive monosulfation at position 4 and disulfation at positions 4,6 of several monosaccharides bearing a large variety of protecting groups. Additionally the regioselective 6‐O sulfonation of 4,6‐diol was explored. It is demonstrated that microwave and flow chemistry activation provide significant benefits compared to classical thermal O‐sulfonation, drastically reducing the reaction time and/or the amount of sulfating reagent. To prove the versatility of the strategy, one example of 6‐O‐sulfonation of a disaccharide is also reported.
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