| abstract |
A method in which a glucide, examples of which include a monosaccharide, an oligosaccharide, a polysaccharide, a composite saccharide comprising any of these saccharides and a protein or lipid bonded thereto, a polyalcohol, an aldehyde, ketone, or acid of a polyalcohol, a derivative or condensate of any of these, is reacted with a fluorinating agent represented by the general formula (I) either thermally or by irradiation with microwave or an electromagnetic wave with a wavelength around the microwave region. By the method, fluorination reaction can be safely conducted position-selectively even in a temperature range of 150 to 200°C, in which fluorination has conventionally been difficult. The method in which the reactants are irradiated with microwave or an electromagnetic wave with a wavelength around the microwave region is applicable to substrates other than glucides. When a complex compound comprising HF and a base, for example, is reacted with a substrate by irradiation with microwave, fluorination in a specific position which has been difficult in conventional techniques proceeds highly selectively in a short time efficiently and safely. (I) |