Microwave-assisted organic synthesis versus conventional heating. A comparative study for Fisher glycosidation of monosaccharides

被引：14

作者：

Ceron-Camacho, Ricardo ^{[1
]}

Aburto, Jorge A. ^{[1
]}

Montiel, Luisa E. ^{[1
]}

Martinez-Palou, Rafael ^{[1
]}

机构：

[1] Inst Mexicano Petr, Programa Invest & Posgrado, Mexico City 07730, DF, Mexico

来源：

COMPTES RENDUS CHIMIE | 2013年 / 16卷 / 05期

关键词：

Glycosidation; Microwave-assisted synthesis; Surfactants; Thermal effect; ALKYL POLYGLYCOSIDES; SURFACTANTS;

D O I：

10.1016/j.crci.2012.12.011

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The Fisher glycosidation of monosaccharides (D-glucose and D-mannose) with fatty alcohols was studied under microwave irradiation and conventional heating with strict internal temperature control using a fiber optic sensor. Surfactants were obtained in only 3 minutes under microwave at maximum power of 5 W to avoid overshoot and products decomposition. In contrast with the typical reported glycosidation methods, the reaction under conventional heating can be carried out at the same time and temperature with high conversion. (C) 2013 Academie des sciences. Published by Elsevier Masson SAS. All rights reserved.

引用

页码：427 / 432

页数：6

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