Selective synthesis of 1,6-anhydro-β-d-mannopyranose and -mannofuranose using microwave-assisted heating

Microwave-Assisted Heating Reactions of N-Acetylglucosamine (GlcNAc) in Sulfolane as a Method Generating 1,6-Anhydrosugars Consisting of Amino Monosaccharide Backbones

The microwave-assisted heating reaction of N-acetyl glucosamine (GlcNAc) in sulfolane is described. The reaction produces two major products that are assignable to 1,6-anhydro-2-acetamido-2-deoxy-β-d-glucopyranose (AGPNAc) and 1,6-anhydro-2-acetamido-2-deoxy-β-d-glucofuranose (AGFNAc). In order to reveal a general feature of the system, the 3, 5, and 10 min reactions were performed at 140, 160, 180, 200, and 220 °C to clarify the time course changes in the conversion of GlcNAc and the yields of the two produced 1,6-anhydrosugars. Temperature is a crucial factor that significantly affects the conversion of GlcNAc. The yields of AGPNAc and AGFNAc are also drastically changed depending on the reaction conditions. The 5-min reaction at 200 °C is shown to be the optimal condition to generate the 1,6-anhydrosugars with a high efficiency in which AGPNAc and AGFNAc are produced in the yields of 21% and 44%, respectively. Consequently, the microwave-assisted heating reaction of GlcNAc in sulfolane is shown to be a simple and promising pathway to generate 1,6-anhydrosugars consisting of amino monosaccharide backbones, which have high potentials as raw materials leading to biological oligosaccharides and biomimetic polysaccharides.

Microwave-Assisted Synthesis of Isopropylβ-(3,4-Dihydroxyphenyl)-α-hydroxypropanoate

Using microwave irradiation heating, isopropylβ-(3,4-dihydroxyphenyl)-α-hydroxypropanoate was synthesised from 3,4-dihydroxybenzaldehyde and acetylglycine through the formation of 2-methyl-4-(3,4-acetoxybenzylene)oxazol-5-ones,α-acetylamino-β-(3,4-diacetoxyphenyl)acrylic acid, andβ-(3,4-dihydroxyphenyl)pyruvic acid followed by Clemmensen reduction and esterification. The reaction conditions in terms of operating parameters were optimised by using an orthogonal design of experiment (ODOE) approach, including reaction temperature, reaction time, and microwave power level. Compared with conventional heating, the reaction time was significantly reduced for all reactions and the product yields were increased (except for the third-step reaction) under microwave heating conditions. The most remarkable microwave enhancement was found in the step of isopropylβ-(3,4-dihydroxyphenyl)-α-hydroxypropanoate production where the reaction time was reduced from 10 hrs (conventional heating) to 25 mins (microwave heating) whilst the yield was increased from 75.6% to 87.1%, respectively.