Sugar acids compounds

Oxidation to Sugar Acids and Lactones. When the aldehyde group of an aldose is oxidized, the resulting compound is an aldonic acid (salt form = aldonate) (11)4. Some aldonic acids are products of carbohydrate metaboHsm. 

After extraction, an extract purification stage is generally reconunended. This is most often done by liquid-solid exchange using resins such as Sephadex, Amber-lite XAD-7, or Cjg mini-columns. ° All the polar compounds are first trapped on the resin, and then in succession the sugars, acids, and other polar compounds (excluding polyphenolic compounds), polyphenolic compounds (excluding anthocyanidins), and anthocyanidins are respectively eluted with acidified water (HCl 0.01% v/v), ethyl acetate, and acidified methanol (HCl 0.01% v/v). 

The name, maleic anhydride, came about in the same fashion. as any number of compounds early in the petrochemical Business Many organic acids and their derivatives were given common names based on some early observations, their special source in nature, or on some special feature of their structure. MA was first isolated in the 1850—75 era by dehydration of malic acid, a sugar acid found in apple juice. The Latin word for apple is malum. Hence, malum, malic, maleic. The suffix, anhydride, which follows each alias of MA, has a simple definition a compound derived by the loss of a molecule of water from two carboxyl groups (-COOH). 

Tables V-LVII detail H and F shift and coupling information, and Tables LVIII to LXXI incorporate the C-n.m.r. data. The data within this compilation are arranged according to the following outline hexoses prior to pentoses, followed by anhydro sugars, sugar acids and lactones, amino sugars (and their synthetic, A -containing precursors), mono-, di-, and tri-deoxy sugars, branched derivatives, ketoses, polyfluorinated monosaccharides, and, finally, difluorinated amino sugars. Within this compilation, and even within each table, pyranoid derivatives are listed prior to their furanoid counterparts, hexoses prior to pentoses, functionalized prior to deoxy compounds the arrangement within each sub-table is made alphabetically.

Sugars, acids and aroma compounds contribute to the characteristic strawberry flavour [85]. Over 360 different volatile compounds have been identified in strawberry fruit [35]. Strawberry aroma is composed predominately of esters (25-90% of the total volatile mass in ripe strawberry fruit) with alcohols, ketones, lactones and aldehydes being present in smaller quantities [85]. Esters provide a fruity and floral characteristic to the aroma [35,86], but aldehydes and furanones also contribute to the strawberry aroma [85, 87]. Terpenoids and sulfur compounds may also have a significant impact on the characteristic strawberry fruit aroma although they normally only make up a small portion of the strawberry volatile compounds [88, 89]. Sulfur compounds, e.g. methanethiol. 

Metabolism of sugars often involves dehydration to a,P-unsaturated carbonyl compounds. An example is the formation of 2-oxo-3-deoxy derivatives of sugar acids (Eq. 14-36). Sometimes a carbonyl group is... 

Wash cartridge with two column volumes acidified water to remove compounds not adsorbed (e.g., sugars, acids). 

Figure 11.2.1 Fractionation of polyphenolics into non-anthocyanin and anthocyanin fractions using C18 cartridges (circles non-anthocyanin polyphenolics squares anthocyanins triangles sugars, acids, and water-soluble compounds).

Wash cartridges with 6 ml of 0.01 N aqueous HCI to remove sugars, acids, and other water-soluble compounds. 

TV-acetylneuraminic acid (the most common type of sialic acid = Sia), Sialic acid is a more general term including N- and O-substituted derivatives of neuraminic acid. Compounds in capital boldface type are the unmodified sugars or their amine derivatives. 

Fischer (167) proposed groups of constituent ratios as a means of evaluating orange juice. Nine groups of 29 ratios between total sugars, N-compounds, non-volatile acids, ash and ash constituents were used to detect dilutions and various adulterants. 

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