GLC analysis of the hydroxy and oxo compounds produced by the Smith degradation of reducing Di- and trisaccharides.

Reducing di- and trisaccharides were oxidized with periodate under conditions minimizing overoxidation, and the hydroxy and oxo compounds produced by subsequent reduction and hydrolysis were analyzed by GLC after trimethylsilylation. The present study has demonstrated that GLC analysis of the hydroxy and oxo compounds produced by Smith degradation is useful for linkage analysis of reducing di- and trisaccharides. In addition, it is suggested that the rate of periodate oxidation of the internal hexopyranose residue of trisaccharides depends markedly upon their structures.