Department of Food Chemistry and Food Analysis, Berlin Institute of Technology , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany.
J Agric Food Chem. 2013 Oct 30;61(43):10220-4. doi: 10.1021/jf305302e. Epub 2013 Jul 15.
In this study, high-resolution (1)H NMR spectroscopy (600.03 MHz) and (13)C NMR spectroscopy (150.89 MHz) were used to elucidate the structures of equilibrating d-arabino-hexo-2-ulose (GLUC) (1) isomers in aqueous solution. Four isomers were formed from the investigated ketohexose, and their equilibrium is dependent on the pH value and temperature. Only hydrated GLUC (1) isomers were identified. The (2)C5-β-2,6-pyranoid and the β-2,5-furanoid GLUC (1) isomer were exclusively formed in aqueous solution. Thus, (4)C1-1,5-pyranoid isomers are predominating in the crystalline state. An increase in solution pH or temperature led to a pairwise conversion of configurative information. Thus, changing the measurement conditions permits control over the equilibrium's characteristic. Furthermore, all GLUC (1) isomers showed comparable reaction behavior regarding pH- and temperature-dependent degradation reactions.
在这项研究中,我们使用高分辨率(1)H NMR 光谱(600.03 MHz)和(13)C NMR 光谱(150.89 MHz)阐明了在水溶液中平衡的 d-阿拉伯己-2-酮糖(GLUC)(1)异构体的结构。从被研究的酮己糖中形成了四种异构体,它们的平衡取决于 pH 值和温度。仅鉴定出水合 GLUC(1)异构体。β-2,6-吡喃型和β-2,5-呋喃型 GLUC(1)异构体是在水溶液中专门形成的。因此,(4)C1-1,5-吡喃型异构体在结晶状态下占主导地位。溶液 pH 值或温度的升高导致构象信息的成对转化。因此,改变测量条件可以控制平衡的特征。此外,所有 GLUC(1)异构体在 pH 和温度依赖性降解反应方面表现出相似的反应行为。