| 释义 |
glycosamine Chem.|glaɪˈkəʊzəmiːn, -səmiːn|
[ad. G. glycosamin (G. Ledderhose 1876, in Ber. d. Deut. Chem. Ges. IX. 1200), f. glycose + amine.]
a. = glucosamine.
b. Any amino-sugar in which the amino group replaces a hydroxyl group other than that attached to the first carbon atom.
1877Jrnl. Chem. Soc. i. 64 (heading) Glycosamine hydrochloride... When purified chitin is heated..with pure strong hydrochloric acid, it dissolves..forming a blackish-brown solution. 1948W. Pigman Chem. Carbohydrates ix. 375 An important additional group of nitrogenous derivatives [of the carbohydrates] is the amino sugars, among which are the glycosamines. 1963Biol. Abstr. XLII. i. 720/2 A method of colorimetric determination of d-glycosamine has been developed by the authors. 1967Cantarow & Schepartz Biochem. (ed. 4) ii. 21 The second type of amino sugar is the glycamine or glycosamine, in which alcoholic hydroxyl groups in the sugar molecule are replaced by amino groups. |