Polarographic and liquid chromatographic analyses of quinoxalines derived from .BETA.-1,3 or .BETA.-1,3 and .BETA.-1,6 glucans under alkaline conditions with heating.

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  • TAKAGI Masanosuke
    Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
  • TSUCHIYA Kazuo
    Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
  • KURIYAMA Masao
    Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
  • MIYANO Keiichi
    Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
  • MORITA Naofumi
    Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture

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Other Title
  • アルカリ加熱によりβ-1,3およびβ-1,3,-1,6結合のグルカンから得られるキノキサリンのポーラログラフィー, 液体クロマトグラフィーによる分析

Abstract

We applied the alkaline o-phenylenediamine (OPD) method to β-1, 3-linked glucans such as curdlan, scleroglucan and schizophyllan in alkaline media under heating and deoxygenated conditions. In the case of curdlan and laminari-oligosaccharide, (2′S, 3′R)-2-(2′, 3′, 4′-trihydroxybutyl) quinoxaline (G-1) was formed from the glucose residues in the main-chain, and several quinoxaline derivatives including G-1 from the non-reducing end groups. In the case of scleroglucan, G-1 was formed from β-1, 3 linked sugar residues in the main-chain, and a quinoxaline, designated as QD-I, from the branching disaccharide units. The scleroglucan tested had a branch at intervals of every 2.3-2.6 glucose units along the main-chain residue.

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