Thermal stabilization of levoglucosan in aromatic substances

Thermal degradation of levoglucosan (1,6-anhydro-β- d-glucopyranose) was effectively suppressed in the presence of some aromatic compounds probably due to inhibition of thermal motion of levoglucosan through CH–π interaction. Thermal degradation of levoglucosan (1,6-anhydro-β- d-glucopyranose) was shown to be substantially suppressed in the presence of some aromatic compounds under the conditions of N 2/240–340 °C/15 min. This stabilization effect is also discussed with CH–π interaction between levoglucosan and π-electrons in the benzene ring.