Mid-infrared spectroscopic analysis of saccharides in aqueous solutions with sodium chloride

被引：14

作者：

Kanou, Mikihito ^{[1
]}

Kameoka, Takaharu ^{[2
]}

Suehara, Ken-ichiro ^{[2
]}

Hashimoto, Atsushi ^{[2
]}

机构：

[1] Mie Univ, Community Univ Res Cooperat Ctr, Intellectual Property Off, Tsu, Mie, Japan

[2] Mie Univ, Grad Sch Bioresources, Div Sustainable Resource Sci, Tsu, Mie, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2017年 / 81卷 / 04期

关键词：

monosaccharide; disaccharide; sodium chloride; mid-infrared spectroscopy; NORMAL-COORDINATE ANALYSIS; RAMAN-SPECTROSCOPY; D-GLUCOSE; SUGAR CONTENT; ATR METHOD; WATER; DISACCHARIDES; SPECTRA; SALT; IDENTIFICATION;

D O I：

10.1080/09168451.2016.1277943

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The infrared spectral characteristics of three different types of disaccharides (trehalose, maltose, and sucrose) and four different types of monosaccharides (glucose, mannose, galactose, and fructose) in aqueous solutions with sodium chloride (NaCl) were determined. The infrared spectra were obtained using the FT-IR/ATR method and the absorption intensities respected the interaction between the saccharide and water with NaCl were determined. This study also focused on not only the glycosidic linkage position and the constituent monosaccharides, but also the concentration of the saccharides and NaCl and found that they have a significant influence on the infrared spectroscopic characterization of the disaccharides in an aqueous solution with NaCl. The absorption intensities representing the interaction between a saccharide and water with NaCl were spectroscopically determined. Additionally, the applications of MIR spectroscopy to obtain information about saccharide-NaCl interactions in foods and biosystems were suggested.

引用

页码：735 / 742

页数：8

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