Oxidation of carbohydrates and A corbon-13 n. m. r. study of the keto sugars

Three inexpensive oxidation reagents, namely pyridinium chlorochromate, chromium trioxide-dipyridine and nicotinium dichromate were utilized for oxidation of carbohydrates in 78-92% yield. Hydration could be eliminated in the oxidation of pentopyranosides and hexopyranosides, while pentofuranosides had a tendency to be easily hydrated during the oxidation. In the carbon-13 n. m. r. study, the carbonyl function resulted from the oxidation affected on the chemical shifts of $\alpha$- and $\beta$-carbons of methyl 3. 4-O-isopropylidene-$\beta$-D-arabinopyranosid-2-ulose (8) and 1,2 : 4, 5-di-O-isopropylidene-$\beta$-D-erythro-2, 3-hexodiulo-2, 6-pyranose (10) to slightly down fields (0.7-2.6 p. p. m.) compared with the chemical shifts before oxidation. While the carbonyl groups of 1. 2-O-isopropylidene-5-O-ethyloxycarbonyl-$\alpha$-D-erythro-pentofuran-3-ulose (4) and methyl 3, 5-0-isopropylidene-$\alpha$-D-threo-pentofuranosid-2-ulose (6) pushed the $\alpha$-carbons to up fields (3, 2-18.3 p. p. m. However, the order of signals on the spectra before and after oxidation remained unaltered.