D-阿糖
D-阿拉伯糖(D(-)-Arabinose)
CAS: 10323-20-3;28697-53-2
化学式: C5H10O5
| 中文名 | D-阿拉伯糖 |
| 英文名 | D(-)-Arabinose |
| 别名 | 果胶糖 D-阿糖 D-树脂醛糖 D-阿拉伯糖 D-阿(戊)糖 D(-)阿戊糖 D(-)阿拉伯糖 D-(-)-树胶醛糖 D-(-)-阿(戊)糖 D-(-)-树胶醛糖(阿拉伯糖) D-(-)-树胶醛糖,D(-)阿戊糖 D-ARABINOSE D-阿拉伯糖 标准品 D-(-)-阿拉伯糖 |
| 英文别名 | DGumsugar pectinose D-Arabinose Pectin sugar Arabinose(D) D(-)-Arabinose D-(-)-Arabinose D-arabinopyranose beta-D-(-)-Arabinose D-Arabinose-1,2-13C2 d-[1,3-13C2]arabinose d-[1,5-13C2]arabinose beta-L-arabinopyranose beta-D-arabinopyranose alpha-D-arabinopyranose .beta.-D-Arabinopyranose D(-)-Gum sugar D(-)-Pectinose (2S,3R,4R)-2,3,4,5-tetrahydroxypentanal |
| CAS | 10323-20-3 28697-53-2 |
| EINECS | 233-708-5 |
| 化学式 | C5H10O5 |
| 分子量 | 150.13 |
| InChI | InChI=1/C5H10O5/c6-2-1-10-5(9)4(8)3(2)7/h2-9H,1H2/t2-,3-,4+,5-/m0/s1 |
| InChIKey | SRBFZHDQGSBBOR-ZRMNMSDTSA-N |
| 密度 | 1.1897 (rough estimate) |
| 熔点 | 156-160°C |
| 沸点 | 191.65°C (rough estimate) |
| 比旋光度 | -104 ° (C=10, H2O) |
| 闪点 | 155.3°C |
| 水溶性 | Soluble in water. |
| 蒸汽压 | 9.92E-06mmHg at 25°C |
| 溶解度 | 易溶于水，微溶于醇，不溶于醚、甲醇和丙酮。 |
| 折射率 | -104 ° (C=10, H2O) |
| 酸度系数 | pK1: 12.34 (25°C) |
| 存储条件 | Inert atmosphere,Store in freezer, under -20°C |
| 外观 | 固体 |
| 颜色 | White powder |
| 气味 | Odorless |
| BRN | 1723079 |
| 物化性质 | 白色结晶体。熔点为159-160℃，相对密度为1.585(20/4℃)，折光率1.585。易溶于水，微溶于醇，不溶于醚、甲醇和丙酮。无气味。 |
| MDL号 | MFCD00135608 |
| 危险品标志 | Xn - 有害物品 |
| 风险术语 | R20/21/22 - 吸入、皮肤接触及吞食有害。 R36/37/38 - 刺激眼睛、呼吸系统和皮肤。 |
| 安全术语 | S26 - 不慎与眼睛接触后，请立即用大量清水冲洗并征求医生意见。 S36 - 穿戴适当的防护服。 S24/25 - 避免与皮肤和眼睛接触。 |
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 3-10 |
| TSCA | Yes |
| 海关编号 | 29400000 |
| 上游原料 | 甲醇 过氧化氢 糖浆 强酸性苯乙烯系阳离子交换树脂 草酸钙 乙酸钡 强碱性季铵I型阴离子交换树脂 D-阿拉伯吡喃糖 葡萄糖酸铁 D-(-)-赤藓糖 |
| 下游产品 | D-萄糖胺 D-阿拉伯糖酸 GAMMA-内酯 甲酸 |
| 参考资料 展开查看 | 1. 郭爱玲 宁慧娟 秦子芳 等. 不同栽培方式对赤灵芝多糖的影响[J]. 中国食用菌 2018 037(003):47-51. 2. 丽萍 张志红 吴素蕊 等. 人工培养冬虫夏草胞外多糖的分离纯化及组成分析[J]. 食品工业科技 2016 37(010):127-131. 3. 李利红 李凯 李向辉 等. 刺五加多糖的提取工艺研究[J]. 饲料研究 2019 v.42;No.493(06):119-122. 4. 牛放 高俊明 段雪薇 等. 响应面法优化野菊花多糖的水解工艺[J]. 食品工业科技 2019 040(001):156-161. 5. 薛淑娟, 陈随清. 基于代谢组学分析不同蒸制次数熟地黄中糖类成分的变化规律[J]. 中国实验方剂学杂志, 2018, 024(022):1-5. 6. 金友权, 张四杰, 钱正,等. 木槿花多糖的组成分析及抗氧化活性研究[J]. 中国中药杂志, 2019(9). 7. 田有秋, 贾金霞, 束旭,等. 淡红侧耳子实体多糖的分离纯化及结构探析[J]. 食品与发酵工业, 2018, v.44;No.372(12):70-76. 8. 秦复霞. 火龙果多糖提取纯化及单糖组成检测[J]. 南方农业, 2016, 10(15):152-153. 9. 罗敏, 陈德经, 季晓辉. 米胚多糖的组成及抗氧化性研究[J]. 天然产物研究与开发, 2018, v.30(06):13-19+25. 10. 徐雪峰, 李桂娟, 闫浩,等. 赤灵芝多糖分离纯化及体外抗氧化性研究[J]. 食品与机械, 2017, 33(001):143-147. 11. 张四杰, 钱正, 刘京晶,等. 铁皮石斛花多糖相对分子质量及其单糖组成的研究[J]. 中国中药杂志, 2017, 42(020):3919-3925. 12. 李娅, 刘京晶, 张新凤,等. 铁皮石斛非淀粉多糖含量测定方法的研究[J]. 中国中药杂志 2019年44卷15期, 3221-3225页, MEDLINE ISTIC PKU CSCD CA BP, 2019. 13. 何连军, 干雅平, 吕伟德,等. 高效阴离子交换色谱-脉冲安培检测法测定多花黄精多糖的单糖组成[J]. 中草药, 2017, 048(008):1671-1676. 14. 张灿, 孙梦洋, 胡凯,等. 黑白两种糯米米糠可溶性膳食纤维的特性及对淀粉体外消化吸收的影响[J]. 华中农业大学学报, 2017(5). 15. 史晨杉,孙桂清,武瑞霞,龚正斯,王向红. 龙须菜非琼胶多糖初级结构及细胞免疫调节活性的研究[J]. 现代食品科技(7期):12-17. 16. 王诗琪,黄晓芸,易阳,黄菲,王丽梅,王宏勋.不同方式干制龙眼果肉的粗多糖理化及生化特性比较[J].食品科学,2020,41(13):69-75. 17. 严薇,邓丽莎,王燕,刘强,刘兵,陶婷婷,刘珏,丁超.基于红外辐射处理的米糠多糖组分、提取率及抗氧化活性的影响[J].食品科学,2020,41(15):158-163. 18. 韩苗苗,姚娟,易阳,黄菲,王丽梅.龙眼果肉干燥过程中多糖的理化特征与活性变化规律[J].食品科学,2017,38(21):67-73. 19. 王晓琴, 冀晓龙, 彭强,等. 木枣多糖ZJP2的初步结构特征及抗氧化活性研究[J]. 现代食品科技, 2016, v.32;No.200(04):100-105. 20. 刘瑶, 王新然, 赵悦,等. 荞麦皮多糖组成及其抗氧化特性分析[J]. 食品与发酵工业, 2019(13). 21. 梁宇庭, 周骏辉, 南铁贵,等. 柱前衍生化UPLC-MS/MS测定12种单糖含量的方法学研究及其应用[J]. 中国中药杂志, 2018, 43(22):111-115. 22. 张,周尚儒,燕玉奎,郭玫.红芪多糖HG-2含量及联合透明质酸水凝胶的参数测定[J].解放军药学学报,2018,34(06):487-490. 23. 张亚丽, 高简, 苗祥贞,等. 黄连多糖中单糖组成的HPLC-MSn法快速识别[J]. 世界中医药, 2017(11):244-247. 24. 白利琴,杨新,李冲,李研东,肖妙,郝建雄,赵丹丹,刘璐,李晟霖,韩雪.雪燕营养成分分析及抗氧化活性评价[J].食品研究与开发,2021,42(02):18-25. 25. 王珊珊,孙敏,王永霞,李惟栋,韩春超.鸡腿蘑胞外多糖的形貌结构及分子量动态变化与抗氧化的相关性研究[J].生物技术通报,2021,37(02):129-137. 26. 冯峰,杨淑玲,张奇,吴岩斌.霸王花不同部位粗多糖的结构组成及体外抗氧化活性[J].中国现代应用药学,2021,38(02):189-195. 27. 宋琳琳,薛淑娟,王利丽,张飞,陈随清.不同储藏年限地黄化学成分分析[J].中成药,2020,42(10):2661-2669. 28. 刘鑫烨,李蕴澍,马琦,吴子健,徐怀德,李梅.不同干燥方式对杏鲍菇滋味成分的影响研究[J].食品研究与开发,2020,41(16):8-13. 29. 亭亭. 黄芪发酵多糖提取物组份鉴定及其对猪流行性腹泻的免疫调节作用[D].山东农业大学,2020. 30. 晨业,包晓玮,王娟,何梦梦,曾兰君,张亚涛.沙棘多糖分离纯化及抗氧化活性[J].食品科学,2021,42(04):227-232. 31. 李怡欣,张盟雨,王颂,王静,张应中,谢桂军,李兴伟.高效液相色谱法测定油茶饼粕多糖组成[J].中国油脂,2020,45(12):126-131+136. 32. 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D-阿糖 - 介绍
本品为生物化学合成产品。培养基原料。D(-)阿拉伯糖是一种还原糖，它是一种D-核糖的戊糖类似物，是组成分枝杆菌细胞壁阿拉伯半乳聚糖(arabinogalactans)的成分,也是酵母中D-红抗坏血酸（D-erythroascorbic acid）合成的底物。
最后更新：2022-10-16 17:11:39
D-阿糖 - 简介
D-阿拉伯糖是一种单糖，也被称为D-木糖。D-阿拉伯糖是白色结晶粉末或结晶体，具有甜味。
D-阿拉伯糖还可以用作培养基中的碳源，在微生物培养和发酵过程中起到能量供应的作用。
制取D-阿拉伯糖的方法主要有两种：从天然来源中提取和通过纯化和转化合成。天然来源包括一些植物、藻类和真菌。通过纯化和转化合成的方法可以从其他糖类，如蔗糖或木糖醇中得到。
过量摄入可能会导致肥胖、蛀牙和其他健康问题。对于某些人群，如糖尿病患者和对糖敏感的个体，摄入D-阿拉伯糖需要谨慎控制。
D-阿拉伯糖还可以用作培养基中的碳源，在微生物培养和发酵过程中起到能量供应的作用。
制取D-阿拉伯糖的方法主要有两种：从天然来源中提取和通过纯化和转化合成。天然来源包括一些植物、藻类和真菌。通过纯化和转化合成的方法可以从其他糖类，如蔗糖或木糖醇中得到。
过量摄入可能会导致肥胖、蛀牙和其他健康问题。对于某些人群，如糖尿病患者和对糖敏感的个体，摄入D-阿拉伯糖需要谨慎控制。
最后更新：2024-04-09 20:52:54
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