[Study of the antibiotic parvulomycin. The isolation of alpha,alpha-trehalose and L-glutamic acid].

A non-reducing disugar and amino acid were isolated in the studies on the structure of parvulomycin. The acid hydrolysis of the disugar revealed the presence of 2 moles of D-glucose. Acetylation of the disugar resulted in formation of octa-O-acetyl-alpha,alpha-tregalose, saponification of which resulted in formation of alpha,alpha-tregalose. Its physical parameters, i.e. melting point of the mixed sample, optical rotation, IR-spectrum coincided with those of the authentic alpha,alpha-tregalose. The isolated amino acid proved to be L-glutamic acid on thin-layer chromatography with witness and comparison of the physico-chemical properties of their hydrochlorides.