Saccharide radicals induced by UV irradiation at room temperature

摘要

AbstractThe stability of saccharide radicals induced by UV irradiation at room temperature and the ability to initiate polymerization of acrylamide were investigated. UV light of 220methyl‐α‐D‐glucopyranoside ≫ cellobiose>D‐xylose>D‐glucose αD‐fructose. The saccharide radicals were fairly stable at room temperature, however, the markedly declined in amount as the samples were brought to their own melting points or allowed contact with water. When an aqueous solution of acrylamide was added to the irradiated saccharide, polymerization was initiated and the conversion increased with an increasing amount of the preirradiated saccharide. Regarding the kind of saccharide, the conversion decreased in the following order: sucrose>methyl‐α‐D‐glucopyranoside>cellobiose>D‐glucose, which indicated a good agreement with the magnitud