第3章碳水化合物要点.ppt

Chapter 3 Carbohydrates  碳水化合物 3.1 概述 3.2 碳水化合物的结构 3.3 碳水化合物的化学性质 3.4 非酶褐变 3.5 食品中的单糖和低聚糖的功能 3.6 食品中多糖的结构和功能 3.7 食品中碳水化合物的测定 主要内容 3.1概述 Introduction 1.Carbohydrates Serve as: ?a source of energy and storage (e.g. sugars, starches) ?structural roles (e.g. cellulose, chitin or exoskeleton material) ?and are found in other essential natural products (e.g. nucleic acids) Carbohydrates are found as integral components of many biologically active natural (and synthetic) compounds Carbohydrate was a term historically coined to describe compounds with an empirical formula such as: Cn(H2O)m - which appeared to a hydrate of carbon. Carbohydrates (saccharides) are polyhydroxy aldehydes and ketones., or derivatives of such compounds. 2.What Are Carbohydrates? 3.Carbohydrates – Classifications 1) Monosaccharides- single sugars freely soluble in water.Sweet taste. 2) Oligosaccharides- short chains of single sugars covalently linked. e.g. disaccharides; sucrose = glucose +fructose 3) Polysaccharides- long chains (hundreds or thousands) of single sugars covalently linked. e.g. cellulose, glycogen,Starch 4) Glycoside 3.2　糖类化合物的结构Structure of Carbohydrates 1.单糖（Monosaccharides） There are two families of monosaccharides: (1). Aldose- containing an aldehyde functional group (2). Ketose- containing a ketone functional group (note: the suffix –ose is used to designate carbohydrates) 单糖的开链式结构 The most abundant monosaccharides in nature are the hexoses 单糖的环状结构 Monosaccharides with 5 or more carbon atoms in the backbone usually occur in solution as cyclic or ring structures. The common ring forms are based on 单糖的环状结构 -D-Glucofuranose -D-Glucopyranose a a (35%) (0.5%) Aldehydo-D-glucose (0.03%) -D-Glucofuranose b -D-Glucopyranose b (65%) (0.5%) Fisher Projection Form OH OH 糖结构中几个概念的复习 （1）D-型，L-型：以有一个手性C原子的甘油醛为标准，人为规定一种构型，-OH写在右边为右旋甘油醛，记为D型；-OH写在左边的为左旋甘油，记为L-型。其他单糖的构型以编号最大的手性C原子作为定位原子来确定。 糖结构中几个概念的复习 糖结构中几个概念