Further structural studies of zosterine

Traces of either ferrous or ferric salts greatly increase the rate of the stepwise degradation of reducing sugars by alkaline hydrogen peroxide, as measured by formation of formic acid; addition of larger proportions of iron salts causes relatively smaller effects. The results showed that, unless unusually strict precautions are taken to exclude traces of iron, the free-radical cleavage of the hydroperoxide adducts of reducing sugars is far more rapid than the ionic cleavage. The catalytic effect of iron salts is counteracted by addition of magnesium salts. With d-glucose, inhibition of the catalytic effect of iron by magnesium depends on both the magnesium-iron ratio and the concentration at a given ratio. Measurements with various molar proportions of the salts indicated that a magnesium-iron complex, containing six atoms of magnesium to one of iron, is formed. Presumably, removal of iron by formation of this complex inhibits the free-radical degradation of hydroperoxide adducts. In marked contrast to the results obtained with reducing sugars, the degradation of potassium glyoxylate and of glyoxal by alkaline hydrogen peroxide is extremely rapid, and not catalyzed by iron or inhibited by magnesium. The results are in accord with an ionic, rather than a free-radical, cleavage of the hydroperoxide adducts of these compounds. The rapidity of the ionic reaction may be attributed to the ready availability of an electron pair from the adjoining carbon atom.