Abstract
The kinetics of thermolysis of sucrose in solution in anhydrous dimethyl sulphoxide have been studied. The reaction appears to be facilitated by intramolecular hydrogen-bonding and is inhibited by intermolecular hydrogen-bonding to water or alcohols. The thermolysis yields α- d-glucopyranose (which then anomerises) and the fructofuranosyl carbonium ion which can react with benzyl alcohol to yield benzyl α- and β- d-fructofuranosides. This fructosyl cation is probably also the precursor for the formation of 2,6-anhydrofructofuranose in the thermolysis of sucrose.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
