D-Fructose

10 % D-fructose is safety and validity of energy supply .

10%果糖注射液是一安全、有效的药物。

Clinical Study of 5 % D-fructose Injectio for Energy Supply in Surgery Patients

5%果糖注射液用于手术患者能量供应的临床研究

Influence of intravenous infusion of D-fructose on post-operative blood glucose level in burn patients

静脉输注果糖对烧伤患者术后血糖的影响

OBJECTIVE : To observe the clinical effect of5 % D-fructose injectio on energy supply in surgery patients .

前言：目的：观察5%果糖注射液用于手术患者能量供应的临床疗效。

Conclusion : Infusion of 10 % D-fructose may ameliorate post-operative hyperglycemia and reduce secretion of insulin .

结论：外科手术后输注10%果糖可以避免手术后应激高血糖反应，缓解高胰岛素血症。

Conclusion : Intravenous injection of5 % D-fructose solution does not result in an increased blood glucose in the patients with diabetes mellitus .

结论：静脉给予5%果糖注射液不会升高糖尿病病人的血糖。

Purification and Properties of Pyrophosphate : D-Fructose 6-phosphate 1-phosphotransferase from Pineapple Leaves

菠萝叶片依赖焦磷酸的磷酸果糖激酶的纯化及其特性

Among 7 carbon sources , D-glucose , sucrose and amylum were better than maltose , D-fructose and lactose .

病原菌分生孢子在碳源的利用上，D-葡萄糖、蔗糖、淀粉明显优于麦芽糖、D-果糖和乳糖；

COP I - 1 which is composed of D-glucose and D-fructose by the elementary study of thin layer chromatography ( TLC ) .

薄层色谱法初步研究COPⅠ-1的单糖组成为D-葡萄糖和D-果糖。

RESULTS : 5 % D-fructose injectio did not influence liver and kidney functions , serum uric acid and RESULTS : of routine examination of blood and urine .

结果：果糖注射液对肝肾功能、血尿酸和血、尿常规无明显影响；

Red pigment had a relative stability under pH ≤ 3 . Cane sugar and D-fructose have protective affect on red pigment , but glucose not have .

pH≤3时相对稳定；蔗糖和D-果糖对其有一定的护色作用，而葡萄糖对其作用不明显；

At the same time , we fed the NIH mice with D-fructose to build acute hypertriglyceridemia model for studying the effect on decreasing TG in the serum .

NIH小鼠喂饲果糖造成急性高甘油三酯模型，观察KDC－TT对血清TG的影响。

The recovery rates were 128.5 % for D-fructose , 114.7 % for D-glucose , and 124.7 % for sucrose .

回收率为D-果糖128.5%，D-葡萄糖114.7%，蔗糖124.7%；

Monosaccharides ( D-glucose and D-fructose being the only significant ones in our diets ) do not need to undergo digestion before absorption .

单糖（D-葡萄糖和D-果糖作为我们饮食中最主要成分）在吸收前不需消化。

It utilized D-glucose , D - xylose , D-fructose , sucrose , gossypose , inositol as carbon source .

可以利用D-葡萄糖、D-木糖、D-果糖、蔗糖、棉子糖、肌醇作为碳源。

On a molecular level , D-tagatose is structurally identical to D-fructose , except for an inversion of the hydroxyl and hydrogen groups at the fourth carbon atom .

塔格糖是果糖的差向异构体，在分子水平上，除了第四个碳原子上的羟基和氢基团倒置外，D-塔格糖与D-果糖的结构是一样的。

The relative standard deviations ( RSD ) within-days were 3.0 % for D-fructose , 3.2 % for D-glucose , and 4.4 % for sucrose .

日内RSD为D-果糖3.0%，D-葡萄糖3.2%，蔗糖4.4%。

Therefore , by isomerization , D-glucose , D-mannose , and D-fructose can be interconverted . Isomerization can be catalyzed by either a base or an enzyme .

因此通过异构化，D-葡萄糖、D-甘露糖和D-果糖能相互转化，异构化作用可被碱或酶催化。

It can utilize citrate , D-lactose , D-fructose , D-glucose , mannitol and glycerol , but not D-maltose and sucrose .

不产脲酶，不产H2S，能利用柠檬酸盐、D-乳糖、D-果糖、D-葡萄糖、甘露醇和甘油，但不能利用D-麦芽糖和蔗糖。

Ion-chromatography detection indicated that P II was composed of D-pectinose , D-galactose , D-rhamnose , D-glucose , D-fructose and D-xylose , and the main component is D-pectinose .

采用离子色谱法确定多糖PⅡ的单糖组成为D-阿拉伯糖、D-半乳糖、D-鼠李糖、D-葡萄糖、D-果糖和D-木糖，D-阿拉伯糖是主要成分；

Object To establish a method by high performance liquid chromatography / evaporative light scattering detector ( HPLC-ELSD ) for the determination of contents of D-fructose , D-glucose , and sucrose in Siwu Decoction ( SWD ) .

目的建立液相色谱/蒸发光散射（HPLC-ELSD）测定四物汤煎液中D-果糖、D-葡萄糖和蔗糖含量的方法。

D-glucose isomerase ( GI ) an microbial enzyme can convert D-glucose and D-xylose into D-fructose and D-xylulose respectively . It is a vital enzyme in the production of high fructose corn syrup on industrial scale .

葡萄糖异构酶是一种能够催化D-葡萄糖和D-木糖分别生成D-果糖和D-木酮糖的微生物酶，是由淀粉大规模制备果葡糖浆生产工艺中的关键性酶。

Arabinose , D-galactose , mannose , D-trehalose , D-fructose , sorbitol , inosine and inositol , and could not ferment lactose , sucrose , maltose and rhamnose .

能利用葡萄糖产酸不产气，果糖、D－半乳糖、甘露糖、木糖、阿拉伯糖、海藻糖发酵反应阳性，不能发酵乳糖、麦芽糖、鼠李糖、蔗糖，可分解山梨醇、肌醇、肌苷。

Inulin is a linear polymer of D-fructose joined by β( 1 → 2 ) linkages and terminated with a D-glucose molecule linked to fructose by an a ( 1 → 2 ) bond , as in sucrose .

菊粉是由D-果糖经β（1→2）糖苷键连接而成的链状多糖，末端常含有一个葡萄糖基。