A comparison of the product formation induced by ultrasonic waves and γ-rays in aqueous d-glucose solution
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, ISSN: 0044-3026, Vol: 185, Issue: 2, Page: 106-110
1987
- 14Citations
- 5Captures
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Metrics Details
- Citations14
- Citation Indexes14
- CrossRef14
- 13
- Captures5
- Readers5
Article Description
The oxidation products obtained in aerated, aqueous α-d-glucose solutions after irradiation with ultrasonic waves and γ-rays were compared. Separation and identification were performed by gas chromatography/mass spectrometry and three methods for the derivatization of the products were used: (1) trimethylsilylation of the OH groups; (2) methoximation of the carbonyl groups followed by trimethylsilylation of the OH groups; (3) reduction of the carbonyl and carboxyl groups to alcohols by sodium borodeuteride, followed by trimethylsilylation of the OH groups. When using ultrasound and γ-irradiation identical products were observed:d-glucono-1,4-lactone, d-glucono-1,5-lactone, d-arabino-hexos-2-ulose, d-ribo-hexos-3-ulose, d-xylo-hexos-4-ulose, d-xylo-hexos-5-ulose, d-glucohexodialdose and arabino-1,4-lactone. From the results it was concluded that in ultrasound and γ-irradiation the same primary species and consecutive reactions are involved in product formation. © 1987 Springer-Verlag.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=0023390865&origin=inward; http://dx.doi.org/10.1007/bf01850087; http://www.ncbi.nlm.nih.gov/pubmed/3660947; http://link.springer.com/10.1007/BF01850087; https://dx.doi.org/10.1007/bf01850087; https://link.springer.com/article/10.1007/BF01850087; http://www.springerlink.com/index/10.1007/BF01850087; http://www.springerlink.com/index/pdf/10.1007/BF01850087
Springer Science and Business Media LLC
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