The mechanism of the interaction of sulphur dioxide with certain sugars

Autor:	J. B. S. Braverman
Rok vydání:	1953
Předmět:	Arabinose Nutrition and Dietetics Absorption spectroscopy Sodium Inorganic chemistry chemistry.chemical_element Fructose Sulfur Mutarotation chemistry.chemical_compound chemistry Yield (chemistry) Organic chemistry Optical rotation Agronomy and Crop Science Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 4:540-547
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740041109
Popis:	In the course of certain studies on the behaviour of sulphur dioxide in concentrated citrus juices and other sulphited food products it has been suggested that sulphur dioxide may yield an addition product only with the aldehydic open-chain form of certain sugars. Experimental results are presented here to show that the sulphonate is an open-chain compound, namely elementary analyses coupled with the state of hydration of the product, the measurement of its infra-red absorption spectrum which indicates the absence of a C—O—C bond, and the determination of its optical rotation. Pure crystalline ‘sodium glucose sulphonate’ was prepared after the optimum conditions had been studied. ‘Sodium arabinose sulphonate’ was also prepared, but attempts to combine fructose with sulphur dioxide at ordinary temperatures were unsuccessful. It is considered that this phenomenon is due to the mutarotation of fructose proceeding along quite different lines from that of glucose.
Databáze:	OpenAIRE
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