1) sorbose
[英]['sɔ:bəus] [美]['sɔrbos]
山梨糖
1.
Fourier transform infrared spectroscopy with attenuated total reflectance was applied to the simultaneous determination of sorbose and sorbitol in aqueous solution.
研究了用傅里叶变换－衰减全反射红外光谱法同时测定水溶液中的山梨糖和山梨醇，由于其特征吸收峰重叠较严重，提出了用人工神经元网络处理红外光谱的方法，并对标准样品和实际发酵液中的山梨糖和山梨醇进行了测定，结果满意。
2.
Experimental studies were carried out on the fed-batch fermentation process of sorbose in a 16L airlift reactor.
在全容积１６Ｌ的环隙气升式反应器内，进行了高浓度山梨糖流加发酵过程的研究。
3.
One of them is to convert D-sorbitol into L-sorbose by Gluconobacter melanogenus.
目前,国内维生素C主要采用二步发酵法生产,其中第一步为生黑葡萄酸杆菌(Gluconobacter melano-genus)将D-山梨醇转化为L-山梨糖。
2) L-sorbose
山梨糖
1.
Using a strain which be able to endured high concentration L-sorbose selected form the process of two-step VC fermentation, based on the data were on-line measured, and the improved control technology of High Concentration L-sorbose Fed-batch fermentation, we studied the effects of beginning concentration of L-sorbose ? substrate concentration and pH etc.
利用从生产中选育得到的耐高糖菌株,通过在线的检测数据,应用改进的高浓度山梨糖流加控制工艺,考察了初始山梨糖浓度、底物浓度、流加阶段pH等对维生素C二步发酵的影响,确定了适宜的控制工艺,提高了发酵水平及设备利用率。
3) sorbitol
[英]['sɔ:bitəl,'sɔ:bitəul] [美]['sɔrbɪ,tɔl, -,tol, -,tɑl]
山梨糖醇
1.
Synthesis and Characterization of Di(3,4-dimethylbenzylidene)sorbitol;
二亚(3,4-二甲基)苄基山梨糖醇的合成与表征
2.
Study of crystalling and separating sorbitol from the aqueous solution by ethanol;
乙醇结晶分离水溶液中山梨糖醇的研究
3.
The change pattarn of sorbitol and other sugars in Apple-pear at growing seasn;
苹果梨果实生长期间山梨糖醇及其它糖的变化规律
4) L sorbose
L-山梨糖
1.
After SDH was isolated and purified from Gluconobacter oxydans SCB329, thin layer chromatography showed that SDH is one of the key enzymes to catalyze the transformation from L sorbose to L sorbosone in the fermentation of vitamin C.
从氧化葡糖杆菌 SCB32 9菌体中分离纯化得到 L-山梨糖脱氢酶后 ,用 Western印迹法验证了 L-山梨糖脱氢酶只存在于产酸“小菌”。
5) L-sorbose
L-山梨糖
1.
Fed-batch L-sorbose Fermentation Process for the High Production of 2-KLG;
L-山梨糖流加发酵高效生产2-酮基-L-古龙酸
2.
Study of Fed-batch L-sorbose Fermentation Production of 2-KLG;
间歇流加L-山梨糖发酵生产2-酮基-L-古龙酸研究
3.
A novel bacterial component system of SCB329-SCB933 to produce theVitamin C precursor-2-keto-L-gulonic acid from L-sorbose was reported.
新组合菌系利用L-山梨糖的发酵液提取后经纸层析,元素分析和红外吸收光谱等项鉴定,其发酵产物确系2-酮基-L-古龙酸,对新组合菌系的生物学特性也进行了研究。
6) Sorbinose
['sɔ:binəus]
L-山梨糖
补充资料：山梨糖
分子式C6H12O6，分子量180.16。属于单糖中酮糖之一。白色结晶粉末。与蔗糖具有同样的甜味。存在于果实中。熔点165℃、密度（20℃）1.65g/cm3。易溶于水，微溶于乙醇，不溶于乙醚、丙酮、氯仿和苯。通常以吡喃型环状形式存在。具有酮糖的一般性质，有还原性，可还原斐林溶液。用于制取维生素C。也用于动物和微生物的代谢研究。可由山梨醇经细菌氧化制得。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条