Preparation of 1-O-Benzoylglycerol and Its Effect on the Formation of the Fruit Body of Tokiirohiratake (Pleuroutus salmoneostramineus L. Vass.)
Shin-ichi TAKEKUMA* and Hideko TAKEKUMA
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University; 3-4-1, Kowakae, Higashi-Osaka-shi 577-8502 Japan
Reaction of glycerol (116 mg, 1.3 mmol) with benzoyl chloride (177 mg, 1.3 mmol) in a mixture of pyridine (2 mL) and chloroform (5 mL) at 0 °C for 30 min under aerobic conditions gave the title water-soluble compound, 1-O-benzoylglycerol (1) (107 mg, 0.5 mmol) in 42% isolated yield. Structure of the product 1 was established on the basis of the spectroscopic data [UV, IR, 1H- and 13C-NMR (including its 1H-13C COSY), and FAB-MS]. Furthermore, effect of 1-O-benzoylglycerol (1) on the formation of the fruit body of Tokiirohiratake (Pleuroutus salmoneostramineus L. Vass.) was investigated, indicating that 1 promotes the effect.
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