Mass spectrometry of completely acetylated monosaccharide formates
The mass-spectrometric fragmentation of model samples of fully acetylated monoformates of D-glucose and D-galactose has been studied. It has been shown that it is similar to the fragmentation of the full acetates of the hexoses, is characteristic, and permits the position of a formyl group in a monosaccharide to be determined.
KeywordsMonosaccharide Oxalyl Chloride Formyl Group Peracetates Formic Anhydride
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