Chemistry Letters
Letter
Formation of Anhydroglucose in Ionic Liquids by Microwave Heating—Temperature and Chloride Ion Effects—
Hiroe SatohHarumi KagaToyoji KakuchiToshifumi SatohKenji Takahashi
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Volume 38 (2009) Issue 12 Pages 1178-1179

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Abstract

It is found that the dehydration of glucose to anhydroglucose, such as 1,6-anhydro-β-D-glucopyranose and 1,6-anhydro-β-D-glucofuranose, proceeds very effectively in hydrophobic ionic liquids, for example ionic liquid N,N-diethyl-N-(2-methoxyethyl)-N-methylammonium bis(trifluoromethanesulfonyl)amide, without any catalysts at high temperature. On the other hand, addition of a small amount of an ionic liquid with chloride anion reduces the yield of the anhydroglucose significantly.

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© 2009 The Chemical Society of Japan
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