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Thermal Degradation of Glycosides, IV. Degradation of flavonoid glycosides
Author(s) -
Kim Youn Chul,
Higuchi Ryuichi,
Kitamura Yoichi,
Komori Tetsuya
Publication year - 1991
Publication title -
liebigs annalen der chemie
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.825
H-Index - 155
eISSN - 1099-0690
pISSN - 0170-2041
DOI - 10.1002/jlac.1991199101221
Subject(s) - chemistry , levoglucosan , glycoside , degradation (telecommunications) , flavanone , organic chemistry , pyrolysis , flavonoid , moiety , telecommunications , computer science , biomass burning , antioxidant , aerosol
By mere heating, the flavone ( 1, 7 ), flavanone ( 4, 10 ), and flavonol glycosides ( 13, 14 ) are converted into their aglycones and monoglycosides. The products of pyrolysis have been isolated by chromatography and their structures elucidated by chemical and spectroscopic methods. The compound derived from the sugar moiety in the pyrolysis of glucosides has been identified as levoglucosan ( 17 ). From the structures of some minor products ( 16, 18, 19 ), generated by the thermal degradation, a mechanism of their generation and the elucidation of the structures of rearranged ions (for example [M + 146 + H] + ), often generated in the FD‐mass spectra of glycosides, are presented.