摘要
通过对果糖和葡萄糖的氧化反应机理的探讨，烯二醇的形成是单糖氧化的决定速率步骤，单糖的氧化速率等于它的烯醇化速率，果糖的烯醇化速率是葡萄糖的１１．３倍，解释果糖在与Ｔｏｌ－ｌｅｎｓ，Ｆｅｈｌｉｎｇ。
Through the study of mechnism of oxidation of fructose and glucose. The formation of enediol is the rate-determining step in the oxidation of monosaccharide. The rates of oxidation of monosaccharides equal correspondingly to their rates of enolization. The rate of enolization of fructose is 11. 3 times that of glucose. This might lead to that fructose reacts much more easily than glucose with Tollens, Fehling or Benedict reagent.
出处
《广西师范大学学报（自然科学版）》
CAS
1995年第1期67-70,共4页
Journal of Guangxi Normal University:Natural Science Edition
关键词
果糖
葡萄糖
氧化
烯醇化
fructose
glucose
oxidation
enolization
