Laboratory of Glycoconjugate Chemistry N. D. Zelinsky Institute of Organic Chemistry Russian Academy of Sciences Leninsky Prospect 47 119991 Moscow Russian Federation
Department of Unstable Molecules and Small-Sized Cyclic Compounds N. D. Zelinsky Institute of Organic Chemistry Russian Academy of Sciences Leninsky Prospect 47 119991 Moscow Russian Federation
The Front Cover shows the crucial effect of stirring on the outcome of reactions of glycals with diphenyldiselenide, bis(acetoxy)iodobenzene, and sodium azide. Coffee beans depict glycals used as the starting material in both reactions. The left cup of cappuccino represents phenyl 2-azido-2-deoxy-1-selenoglycosides, the products of azidophenylselnylation occurring upon vigorous stirring. The right cup of americano shows 1-O-acetyl-2-seleno-2-deoxysugars, the products of acetoxyphenylselenylation that takes place without stirring, thus leaving NaN3 out of the reaction. This study was supported by Russian Science Foundation Grant 19-43-02023. The authors thank Ms. Natalia Bakurova for designing the cover. More information can be found in the Full Paper by N. E. Nifantiev et al.
中文翻译：
Glycals 的 2-叠氮基-苯基硒基化的进一步研究 (Eur. J. Org. Chem. 44/2021)
封面显示了搅拌对糖醛与二苯基二硒化物、双（乙酰氧基）碘苯和叠氮化钠的反应结果的关键影响。咖啡豆描述了在两个反应中用作起始材料的糖类。左杯卡布奇诺代表苯基 2-azido-2-deoxy-1-selenoglycosides，这是在剧烈搅拌下发生的叠氮苯基硒化产物。右杯美洲咖啡显示 1-O-乙酰基-2-硒基-2-脱氧糖，乙酰氧基苯基硒基化的产物，无需搅拌即可发生，从而使 NaN 3脱离反应。这项研究得到了俄罗斯科学基金会赠款 19-43-02023 的支持。作者感谢 Natalia Bakurova 女士设计封面。更多信息可以在 N. E. Nifantiev 等人的全文中找到。
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