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ファイル | 記述 | サイズ | フォーマット | |
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j.foodchem.2014.11.144.pdf | 187.33 kB | Adobe PDF | 見る/開く |
タイトル: | Production of rare sugars from common sugars in subcritical aqueous ethanol. |
著者: | Gao, Da-Ming Kobayashi, Takashi Adachi, Shuji |
著者名の別形: | 安達, 修二 |
キーワード: | D-Tagatose D-Xylulose D-Ribulose Ketose–aldose isomerization Subcritical aqueous ethanol |
発行日: | 15-May-2015 |
出版者: | Elsevier Ltd. |
誌名: | Food chemistry |
巻: | 175 |
開始ページ: | 465 |
終了ページ: | 470 |
抄録: | A new isomerization reaction was developed to synthesize rare ketoses. d-Tagatose, d-xylulose, and d-ribulose were obtained in the maximum yields of 24%, 38%, and 40%, respectively, from the corresponding aldoses, d-galactose, d-xylose, and d-ribose, by treating the aldoses with 80% (v/v) subcritical aqueous ethanol at 180°C. The maximum productivity of d-tagatose was ca. 80g/(Lh). Increasing the concentration of ethanol significantly increased the isomerization of d-galactose. Variation in the reaction temperature did not significantly affect the production of d-tagatose from d-galactose. Subcritical aqueous ethanol converted both 2, 3-threo and 2, 3-erythro aldoses to the corresponding C-2 ketoses in high yields. Thus, the treatment of common aldoses in subcritical aqueous ethanol can be regarded as a new method to synthesize the corresponding rare sugars. |
著作権等: | © 2014 Elsevier Ltd. This is not the published version. Please cite only the published version. この論文は出版社版でありません。引用の際には出版社版をご確認ご利用ください。 |
URI: | http://hdl.handle.net/2433/193287 |
DOI(出版社版): | 10.1016/j.foodchem.2014.11.144 |
PubMed ID: | 25577107 |
出現コレクション: | 学術雑誌掲載論文等 |
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