一、糖類的組成和分類

1、 Composition and classification of sugars

1.葡萄糖的組成：

1. Composition of glucose:

有機(jī)化合物，分子式C6H12O6。純凈的葡萄糖為無色晶體，有甜味但甜味不如蔗糖，易溶于水，微溶于乙醇，不溶于乙醚。天然葡萄糖水溶液旋光向右，故屬于“右旋糖”。

Organic compound, molecular formula C6H12O6. Pure glucose is a colorless crystal with a sweet taste but not as sweet as sucrose. It is easily soluble in water, slightly soluble in ethanol, and insoluble in ether. Natural glucose aqueous solution has a right-handed rotation, therefore it belongs to the category of "dextrose".

2.通式:

2. General formula:

Cn(H2O)m符合通式的不一定是糖類。

If Cn (H2O) m conforms to the general formula, it may not necessarily be a sugar.

3.分類：

3. Classification:

單糖(不能水解的糖)、低聚糖和多糖。

Monosaccharides (non hydrolyzable sugars), oligosaccharides, and polysaccharides.

二、葡萄糖

2、 Glucose

1.物理性質(zhì)：白色晶體，有甜味，能溶于水。

1. Physical properties: White crystal, with a sweet taste, soluble in water.

2.組成和結(jié)構(gòu)分子式：C6H12O6,

2. Composition and structural formula: C6H12O6,

結(jié)構(gòu)簡式：CH2OH(CHOH)4CHO

Structural formula: CH2OH (CHOH) 4CHO

3.化學(xué)性質(zhì)：含-CHO具醛的性質(zhì)，有還原性，與銀氨溶液以及新制的Cu(OH)2反應(yīng)

3. Chemical properties: Contains - CHO with aldehyde properties, reducing properties, and reacts with silver ammonia solution and newly prepared Cu (OH) 2

三、葡萄糖制備方法

3、 Preparation method of glucose

1.由食用玉米淀粉用食品級(jí)酸或酶部分水解后所得的糖類水溶液，經(jīng)凈化、濃縮而成。由于水解程度的不同，所含D-葡萄糖的量，可相差很大。由玉米淀粉制得者，示稱“玉米糖漿”。

1. A sugar aqueous solution obtained by partially hydrolyzing edible corn starch with food grade acids or enzymes, purified and concentrated. Due to different degrees of hydrolysis, the amount of D-glucose contained can vary greatly. Made from corn starch, it is called "corn syrup".

2.葡萄糖可以淀粉為原料，經(jīng)鹽酸或稀硫酸水解制得。也可以淀粉為原料在淀粉糖化酶的作用下而制得。

2. Glucose can be obtained from starch as raw material by hydrolysis with hydrochloric acid or dilute sulfuric acid. It can also be made from starch as raw material under the action of starch glycosylase.

四、應(yīng)用領(lǐng)域

4、 Application field

1.發(fā)酵工業(yè)

1. Fermentation industry

微生物的生長需要合適的碳氮比，葡萄糖作為微生物的碳源，是發(fā)酵培養(yǎng)基的主料，如抗生素、味精、維生素、氨基酸、有機(jī)酸、酶制劑等都需大量使用葡萄糖，同時(shí)也可用作微生物多聚糖和有機(jī)溶劑的原料。

The growth of microorganisms requires an appropriate carbon to nitrogen ratio. Glucose, as the carbon source of microorganisms, is the main material for fermentation media, such as antibiotics, monosodium glutamate, vitamins, amino acids, organic acids, enzyme preparations, etc., which require a large amount of glucose. It can also be used as a raw material for microbial polysaccharides and organic solvents.

2.食品工業(yè)

2. Food industry

目前結(jié)晶葡萄糖主要用于食品行業(yè)，隨著生活水平的提高和食品行業(yè)科技的不斷發(fā)展，葡萄糖在食品行業(yè)的應(yīng)用越來越廣泛，今后很長一段時(shí)間內(nèi)食品行業(yè)仍是大的市場。

At present, crystalline glucose is mainly used in the food industry. With the improvement of living standards and the continuous development of food industry technology, the application of glucose in the food industry is becoming more and more widespread. For a long time in the future, the food industry will still be a large market.

3.化學(xué)工業(yè)

3. Chemical industry

葡萄糖在工業(yè)上的應(yīng)用也很廣，在印染制革工業(yè)中作還原劑，在制鏡工業(yè)、熱水瓶膽鍍銀及玻璃纖維鍍銀等化學(xué)鍍銀工業(yè)也常用葡萄糖作還原劑。

Glucose is also widely used in industry as a reducing agent in the printing, dyeing, and leather industries. Glucose is also commonly used as a reducing agent in chemical silver plating industries such as mirror manufacturing, silver plating on hot water bottles, and silver plating on glass fibers.

葡萄糖在生活中無論是工業(yè)或是食用都十分常見，是人生命中必不可少的物質(zhì)。該知識(shí)點(diǎn)較好理解，可以再結(jié)合題庫加深記憶。

Glucose is very common in both industry and consumption in daily life, and is an essential substance in human life. This knowledge point is easy to understand and can be combined with a question bank to deepen memory.

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