Preparation of 1-O-benzoylglycerol and its effect on the formation of the fruit body of Tokiirohiratake (Pleuroutus salmoneostramineus L. Vass.)

Reaction of glycerol (116 mg, 1.3 mmol) with benzoyl chloride (177 mg, 1.3 mmol) in a mixture of pyridine (2 mL) and chloroform (5 mL) at 0 degreesC f or 30 min under aerobic conditions gave the title cater-soluble compound, 1 -O-benzoylglycerol (1) (107 mg, 0.5 mmol) in 42% isolated yield. Structure of the product I was established on the basis of the spectroscopic data [UV , IR, H-1- and C-13-NMR (including its H-1-C-13 COSY), and FAB-MS]. Further more, effect of 1-O-benzoylglycerol (1) on the formation of the fruit body of Tokiirohiratake (Pleuroutus salmoneostramineus L. Vass.) was investigate d, indicating that 1 promotes the effect.