The structure of gallotannins
- 81 Downloads
1. It has been established that the semiacetal hydroxyls of the carbohydrate components of the tannins of the smoketree and of Turkish galls are substituted by galloyl residues and the C3 hydroxy group is free; on the other hand, in the tannins from sumac and Chinese galls all the hydroxy groups of the sugars are substituted by galloyl residues with the exception of the semiacetal hydroxyl.
2. It has been found that in the tannin from sumac, of the six gallic acid residues four are in the form of digalloyl and two in the form of monogalloyl groups; in the tannins from the smoketree and Chinese galls, of the seven gallic acid residues three are in the form of a trigalloyl, two of a digalloyl, and two of monogalloyl groups. In the tannin from Turkish galls, of the five gallic acid residues three are in the form of a trigalloyl and two of a digalloyl residue.
KeywordsTannin Gallic Acid Carbohydrate Component Galloyl Sugar Proton
Unable to display preview. Download preview PDF.
- 2.K. Freudenberg, Tannin, Cellulose, Lignin, Springer, Berlin (1930).Google Scholar
- 4.E. Haslam, R. D. Haworth, and P. F. Knowles, J. Chem. Soc., 1854 (1961).Google Scholar
- 5.O. T. Schmidt, in: Biochemical Methods of Plant Analysis [Russian translation], Moscow (1960), p. 539.Google Scholar
- 7.J. Houben, Methoden der Organischen Chemie, Georg Thieme Verlag, Stuttgart [Russian translation], Moscow, Vol. 3, part 3 (1935), p. 224.Google Scholar
- 9.N. F. Komissarenko, I. F. Makarevich, and D. G. Kolesnikov, in: Phenolic Compounds and Their Biological Functions [in Russian], Moscow (1968).Google Scholar
- 11.G. Britton, P. W. Grabtree, E. Haslam, and I. E. Stangroom, J. Chem. Soc.,8, 783 (1966).Google Scholar
- 13.I. Sh. Buziashvili, N. F. Komissarenko, and D. G. Kolesnikov, Rast. Res.,8, No. 2, 237 (1972).Google Scholar
- 14.I. F. Makarevich, N. F. Komissarenko, and D. G. Kolesnikov, Otkrytiya, Izobreteniya, Prom. Obraztsy, Tovarnye, Snaki,4, 75 (1969).Google Scholar
- 15.T. I. Mabry, K. R. Markham, and M. B. Thomas, The Systematic Identification of Flavonoids, Springer, New York (1969), p. 255.Google Scholar