Preparation of 1-O-Benzoylglycerol and Its Effect on the Formation of the Fruit Body of Tokiirohiratake (Pleuroutus salmoneostramineus L. Vass.)

Abstract

Reaction of glycerol (116 mg, 1.3 mmol) with benzoyl chloride (177 mg, 1.3 mmol) in a mixture of pyridine (2 mL) and chloroform (5 mL) at 0 °C for 30 min under aerobic conditions gave the title water-soluble compound, 1-O-benzoylglycerol (1) (107 mg, 0.5 mmol) in 42% isolated yield. Structure of the product 1 was established on the basis of the spectroscopic data [UV, IR, ¹H- and ¹³C-NMR (including its ¹H–¹³C COSY), and FAB-MS]. Furthermore, effect of 1-O-benzoylglycerol (1) on the formation of the fruit body of Tokiirohiratake (Pleuroutus salmoneostramineus L. Vass.) was investigated, indicating that 1 promotes the effect.