High-performance liquid chromatography–electron spin resonance analysis of sugars irradiated in the solid and liquid phase

Abstract

Radicals, produced by γ-irradiation of sugars in the solid state at different temperatures and in aqueous solution, have been studied by the spintrapping method. High-performance liquid chromatography has been used to separate the nitroxides formed and hence simplify the total observed electron spin resonance spectra. Several correlations between radicals formed in α-and β-glucose, methyl-l-α-glucose, maltose, sucrose and related compounds are presented.