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化学学报
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化学学报 ›› 1953, Vol. 19 ›› Issue (3): 139-143. 上一篇    下一篇

论文

高级脂肪酸的葡萄糖酯Ⅱ.软脂酸-α-D-葡萄糖五酯的同质多晶现象

张龙翔, 程镕时   

  1. 北京大学化学系
  • 投稿日期:1953-04-02 发布日期:2013-06-04

Glucose Esters of Higher Fatty Acids. Ⅱ. Polymorphism of D-Glucose Pentapalmitate

Lung-Hsiang Chang, Yung-Shih Chen   

  1. Department of Chemistry, Peking University
  • Received:1953-04-02 Published:2013-06-04

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约30年前,Stephenson(1),Zemplen和Laszlo(2),以及Hess和Messmer(3).都曾應用了相似的方法,裂得欺脂酸-α-D-葡萄糖五酯.但在他们的报告里,这同一化合物的熔点并不一致,且有相當大的差異.我們認爲他们报告的熔點之所以不一致,乃是由於他們獲得了不同的同質多晶體.本文所報告的工作,證實了這一点.

Polyxnorphism of α-D-glucose pentalwlmitate has been studied by the comparison of melting points of different crystalline forms obtained under different conditions,by the determination of transition points,and by the observation of cooling and heating curves of the penta-ester.from these investigations,it has been shown at least four polymorphic forms exist in the case of a-D-glucose penta.palmitate:Form Ⅰ,Ⅱ,Ⅲ,and Ⅳ,melting at 61.2°,66.4°,70.7°,and 76.4℃ respectively.Among these four forms,Ⅰ and Ⅲ are stable crystalline form which can be obtained directly by recrystallization under different conditions.Form Ⅱ and Ⅳ have not been obtained by recrysta,llization in this investigation and their existence is inferred from the determination of transition points and from the observation of cooling and heating curves.