L-Sorbitol
L-Sorbitol is a sugar alcohol with a sweet taste and slow metabolism in the human body. It can be obtained by reducing glucose, converting ethyl to hydroxyl. Most sorbitol is made from corn syrup, but it also exists in nature, such as apples, pears, peaches, and prunes. It is converted into fructose through sorbitol-6-phosphate 2-dehydrogenase. L-sorbitol is another isomer of sugar alcohol mannitol; The difference between the two is only the orientation of hydroxyl groups on carbon 2. Although similar, these two sugar alcohols have very different sources in terms of properties, melting points, and uses.
Synthesis method:
Detailed design of synthesis methods and pathways:
L-glucoside, also known as l-sorbitol, can be synthesized through a multi-step process starting from d-glucose. The synthesis pathway includes the conversion of d-glucose to d-sorbitol, followed by the enantiomerization of d-sorbitol to l-sorbitol.
Starting material:
Glucose, hydrogen gas, palladium on carbon, sodium borohydride, methanol, hydrochloric acid, sodium hydroxide
Reaction:
Step 1: Use hydrogen gas and palladium on carbon as catalysts to reduce d-glucose to d-sorbitol.
Step 2: Use sodium borohydride to catalyze the isomerization of d-sorbitol to l-sorbitol in methanol and hydrochloric acid.
Step 3: Neutralize the reaction mixture with sodium hydroxide to obtain l - glucosinol as a white crystalline solid.