Abstract
THE formation of coloured products when sugars are heated with orcinol and mineral acids has long been known1,2, and the reaction has been used for the detection and estimation of various sugars and related compounds. Thus Vasseur3 states that the absorption curves for the products formed from pentoses, aldo- and keto-hexoses and methyl pentoses all differ from each other, but that the colours are not stable. According to Nozoe4, the colours formed are due to the formation of furfural derivatives, and several pigments are formed successively, the final result being dependent on the acid concentration employed.
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References
Bial, M., Deut. Med. Woch., 28, 253 (1902).
Tollens, B., and Lefevre, K. U., Ber., 40, 4520 (1907).
Vasseur, E., Acta Chem. Scand., 2, 693 (1948).
Nozoe, T., J. Chem. Soc. Japan, 57, 798 and 813 (1936).
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WILLIAMS, J. An Extended Orcinol Test Specific for Ketose Sugars. Nature 170, 894 (1952). https://doi.org/10.1038/170894a0
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DOI: https://doi.org/10.1038/170894a0
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