1960
DOI: 10.1039/jr9600000787
|View full text |Cite
|
Sign up to set email alerts
|

160. The iodine-catalysed conversion of sucrose into 5-hydroxy-methylfurfuraldehyde

Abstract: Bonner, Bourne, and Ruszkiewicz. 787160. The lodine-catalysed Conversion of Sucrose into 5-Hydroxymeth ylfurfuraldeh yde.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

0
13
0

Year Published

1981
1981
2015
2015

Publication Types

Select...
8
1

Relationship

0
9

Authors

Journals

citations
Cited by 34 publications
(13 citation statements)
references
References 0 publications
0
13
0
Order By: Relevance
“…For sugar derivatizations, alditol acetate derivatives were prepared according to Albersheim et al [ll]; demethylation was performed according to Bonner et al [12].…”
Section: Miscellaneous Analytical Techniquesmentioning
confidence: 99%
“…For sugar derivatizations, alditol acetate derivatives were prepared according to Albersheim et al [ll]; demethylation was performed according to Bonner et al [12].…”
Section: Miscellaneous Analytical Techniquesmentioning
confidence: 99%
“…Bonner et al 24,25 using this method, converted sucrose into HMF in 20% yield. Morikawa 26 utilised iodine as a catalyst to obtain HMF in 64% yield.…”
Section: The Kinetics Of the Hmf Synthesismentioning
confidence: 99%
“…Non-aqueous solvents require high dilution system; owing to the hydrophilic character of reagents. Various solvents were tested: Bonner 24,25 and Shur et al 46 carried out the reaction in DMF, Brown 47 -in acetonitrile. Morikawa 26 proposed the application of quinoline and Smythe and Moye 48,49 performed the reaction in polyglycol ethers.…”
Section: The Kinetics Of the Hmf Synthesismentioning
confidence: 99%
“…One could also focus on one particular compound, such as 5-HMF [9], which could arise from dehydration of fructose, from glucose, or cellulose [10]. 5-HMF could also be further decomposed into oximes [11], phenylhydrazone [12], p-nitrophenylhydrazone [13], semioxamazone [14], semicarbazone [15], or azine [16]. Concerning this particular compound, the question is: what proportion of 5-HMF present in meat after the grilling process is due to Maillard reactions, and how much is due to other processes?…”
Section: Meet the Maillard And Grilled Steak Challengementioning
confidence: 99%