Thermal stabilization of levoglucosan in aromatic substances

Thermal degradation of levoglucosan (1,6-anhydro-beta-D-glucopyranose) was shown to be substantially suppressed in the presence of some aromatic compounds under the conditions of N-2/240-340 degrees C/15 min. This stabilization effect is also discussed with CH-pi interaction between levoglucosan and pi-electrons in the benzene ring. (c) 2006 Elsevier Ltd. All rights reserved.