摘要
D-核糖是一种功能型的五碳单糖,是核糖核酸(RNA)、某些酶和维生素B2的重要组成部分,具有十分重要的生理作用。D-核糖近年来在食品添加剂领域得到广泛的应用,同时也是多种核酸类药物的合成中间体。本文从化学合成法、生物发酵法和发酵-化学法对D-核糖的制备方法进行了综述,并讨论了这些方法的优缺点。
D-ribose is a functional five-carbon monosaccharide,which is an important part of ribonucleic acid(RNA),certain enzymes and vitamin B2,and has very important physiological functions.In recent years,D-ribose has been widely used in the field of food additives,and it is also a synthetic intermediate for a variety of nucleic acid drugs.This article reviews the preparation methods of D-ribose from chemical synthesis,biological fermentation and fermentation-chemical methods,and discusses the advantages and disadvantages of these methods.
作者
肖志强
李永曙
XIAO Zhi-qiang;LI Yong-shu(College of Pharmaceutical Science,Zhejiang University of Technology,Hangzhou,Zhejiang 310014,China)
出处
《浙江化工》
CAS
2021年第10期17-21,27,共6页
Zhejiang Chemical Industry
关键词
D-核糖
化学合成法
生物发酵法
发酵-化学法
D-ribose
chemical synthesis method
biological fermentation method
fermentation-chemical method
