Iodonium ion promoted reactions at the anomeric centre. II An efficient thioglycoside mediated approach toward the formation of 1,2-trans linked glycosides and glycosidic esters

Publisher Summary This chapter discusses the important reactions of the hydroxyl group. Knowledge of the relative reactivities of hydroxyl groups in carbohydrates is fundamental to a thorough understanding of carbohydrate chemistry. The chapter explains esterification, which forms the largest part of the literature since 1953 on selective reactions of carbohydrates. The common methods of esterification utilize an acid chloride or an acid anhydride as the reagent, but other acid derivatives often show different selectivities. An investigation pertinent to the subject of favored reactivity concerned the reactions of certain acyl halides with ethanol, in acetone or chloroform solution. The mixed-order nature of some of these reactions suggested that every rate-determining transition-state contained the substrate, the nucleophile (ethanol), and an acceptor— X—for hydrogen bonding, suitable acceptors being an acetone molecule, a chloride ion, or another ethanol molecule. The possibility that intramolecular hydrogen-bonding does not persist in pyridine and that the advantage of a bonded hydroxyl group would be lost, invalidates the explanation of favored reactivity. But if the hydrogen-bonding to pyridine is hindered in the transition state, intramolecular hydrogen-bonding could conceivably assume importance.

A.C. Richardson

Papers

Selective acylation of pyranoside—I.: Benzoylation of methyl α-d-glycopyranosides of mannose, glucose and galactose☆