Glycol cleavage

Glycol cleavage is a specific type of organic chemistry oxidation. The carbon–carbon bond in a vicinal diol (glycol) is cleaved and instead the two oxygen atoms become double-bonded to their respective carbon atoms. Depending on the substitution pattern in the diol, these carbonyls will be ketones and/or aldehydes.[1]

Glycol cleavage is an important for determining the structures of sugars. After cleavage of the glycol, the ketone and aldehyde fragments can be inspected and the location of the former hydroxyl groups ascertained.[2]

  1. ^ Smith, Michael B.; March, Jerry (2007), Advanced Organic Chemistry: Reactions, Mechanisms, and Structure (6th ed.), New York: Wiley-Interscience, p. 1732-1733, ISBN 978-0-471-72091-1
  2. ^ Wade LG. Organic Chemistry (6th ed.). Upper Saddle River, New Jersey, 2005: Prentice Hall. pp. 358–361, 489–490. ISBN 0-13-147882-6.{{cite book}}: CS1 maint: location (link)
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