How are monosaccharides, oligosaccharides and polysaccharides different? What are the items for oligosaccharide detection?
In a broad sense, sugars can be divided into three categories: monosaccharides, oligosaccharides and polysaccharides: monosaccharides are sugars composed of single sugar molecules, such as glucose and fructose; oligosaccharides are oligosaccharides, which are composed of several monosaccharides through covalent Bonds are linked, such as trisaccharides, tetrasaccharides, etc.; polysaccharides are composed of many monosaccharides linked by covalent bonds into sugar molecular chains, such as cellulose, chitin, etc.
Monosaccharides are polyhydroxy aldehyde and ketone compounds. They have independent sugar structures and are sugar compounds that cannot be hydrolyzed into smaller units. Monosaccharide compounds are all crystalline, soluble in water, and some have sweet taste, such as glucose, fructose, galactose, etc.
Compounds that can produce multiple (2 to 20) monosaccharides after hydrolysis are collectively referred to as oligosaccharides. Oligosaccharides that can generate three monosaccharides after hydrolysis are called trisaccharides. According to the number of carbon atoms contained in the monosaccharide molecule, they can be called triose, tetose, pentose, hexose, heptose, etc. respectively. After hydrolysis, saccharides with more than 20 monosaccharide molecules are called polysaccharides, such as starch and cellulose. Polysaccharides are unsweetened and in powder form. Sugars containing aldehyde groups are called aldoses, and sugars containing ketone groups are called ketoses. In nature, aldose and ketose are more common in pentoses and hexoses, such as ribose and arabinose are aldohexose, glucose is aldohexose.
Oligosaccharide is a new type of functional sugar source. Oligosaccharide integrates nutrition, health care and diet therapy. It is widely used in food, health care products, beverages, medicine, feed additives and other fields.
Oligosaccharides: chitosan oligosaccharides, mannose oligosaccharides, fructooligosaccharides, galactomannose oligosaccharides, isomalt oligosaccharides, oligolactose, oligoxylose, β-oligoglucose, oligosaccharides, trans-galacto-oligosaccharides, soybeans Oligosaccharides, etc.
Monosaccharides: glucose, fructose, rhamnose, mannose, fucose, galactose, etc.
Disaccharides: sucrose, trehalose, lactose, maltose, etc.
Polysaccharides: starch, glucan, sea cucumber polysaccharide, wolfberry polysaccharide, bagan, fucoidan, etc.
Other physical and chemical: determination of cellulose content, determination of hemicellulose content, determination of lignin content, determination of chitin content, etc.
Detection range: food, plants, animals, microorganisms, extracts, etc.
