@article{oai:kpu.repo.nii.ac.jp:00004909,
 author = {竹尾, 健一 and Takeo, Kenichi and 八木, 史郎 and Yagi, Fumio and 久下, 喬 and Kuge, Takashi},
 journal = {京都府立大學學術報告. 農學, The scientific reports of Kyoto Prefectural University. Agriculture},
 month = {Oct},
 note = {β-シクロデキストリン(I)のC-2位の選択的アミノ化を行った。まずIの1級水酸基をトルチル化して保護し, ジメチルスルホキシド-無水酢酸で酸化し, ついで得られた生成物を, オキシム化, 還元, 脱トリチル化した。得られたアミノ糖を加水分解し, ペーパークロマトグラフィーで, 水解生成物を検討したところ, 緩和な条件下での酸化物より誘導されたアミノ糖の場合にのみ, Iのグルコース残基のC-2位が選択的にアミノ化されていることが分った。このようにして得たアミノ化環状オリゴ糖は, 酸加水分解に対して著しい抵抗性を示し, また水溶液中で, Iに対する代表的な沈澱剤と不溶性の複合体結晶を形成しないことが見出された。, Amination of β-cyclodextrin at the C-2 position was carried out; tetrakis-[6-O-trityl]-β-cyclodextrin was oxidized with a mixture of dimethylsulfoxide and acetic anhydride under different reaction conditions, and then oximated. The oxime was reduced and detritylated. The acid hydrolyzate of the aminated dextrin that was derived from the product obtained by using mild oxidation conditions, contained only two major components with paper-chromatographic mobilities indistinguishable from those of D-glucose and 2-amino-2-deoxy-D-glucose hydrochloride, respectively. This fact may indicate that the aminated dextrin contains, on C-2,an amino group which was almost entirely oriented as in the D-gluco configuration. The aminated dextrin thus obtained possessed the high stability toward acid hydrolysis as compared with the unmodified dextrin, and formed no insoluble inclusion complexes in aqueous solutions with the guest molecules capable of forming the inclusion complexes with β-dextrin.},
 pages = {159--163},
 title = {β- シクロデキストリンの C-2 位水酸基の選択的アミノ化(農芸化学部門)},
 volume = {24},
 year = {1972},
 yomi = {タケオ, ケンイチ and ヤギ, フミオ and クゲ, タカシ}
}