| 释义 |
glycoside Chem.|ˈglaɪkəʊsaɪd|
[f. glyco- after glucoside.]
†1. Used as a variant spelling of glucoside before the two words were distinguished in sense (see sense 2 and glucoside). Obs.
1878Chem. News 2 Aug. 60/1 The glycosides and colouring matters of quercitron and of Persian berries are very near to each other. 1890Billings Med. Dict. I. 592/1 Glycoside, glucoside.
2. Any of a class of compounds, many of which are present in plants, which on hydrolysis give a sugar and one or more other compounds, one of which is usu. an alcohol or a phenol.
1930Jrnl. Amer. Chem. Soc. LII. 1681 The word glycoside is used in the generic sense to include glucoside-like derivatives of any of the aldoses or ketoses; the term glucoside is limited to the glycosides of the particular sugar glucose. 1951R. J. McIlroy Plant Glycosides i. 1 Glycosides are derivatives of the cyclic forms of sugars in which the reducing or potential aldehyde group of the sugar is substituted by condensation with an alcohol or a phenol to form a hemi-acetal. 1960S. F. Dyke Carbohydrates vii. 112 Many plant pigments responsible for the color of flowers are glycosides. 1961New Scientist 7 Dec. 639/3 The active principles of digitalis are glycosides (such as Digitoxin and Digoxin). 1965Bell & Coombe tr. Strasburger's Textbk. Bot. (new ed.) i. 21 The enzyme emulsin decomposes amygdalin, the glycoside of bitter almonds, into glucose, benzaldehyde and hydrocyanic acid. 1968A. White et al. Princ. Biochem. (ed. 4) iii. 41 All glycosides, including oligo- and polysaccharides, can be hydrolyzed with varying degree of difficulty.
Hence glycoˈsidal, -ic adjs., of the nature of or characteristic of a glycoside or glycosides; glycosidic bond or glycosidic linkage, a bond between the hydroxyl group attached to the first carbon atom of a cyclic monosaccharide and a hydroxyl group of another compound; glycoˈsidically adv.
1925Jrnl. Amer. Chem. Soc. XLVII. 269 He adopted Tollens' suggestion that the union between the monosaccharides in the structures of the compound sugars is of the semi-acetal ring form and this idea of the ‘glycosidic union’ has proved to be correct. 1931E. F. & K. F. Armstrong Glycosides ii. 10 Glycosidic compounds. 1938R. A. Gortner Outl. Biochem. (ed. 2) xxiv. 619 The linkage between the glucuronic acid and the benzoic acid is not a glycosidal [ed. 1 (1929), glucosidal] linkage, for the aldehyde group is still free. 1943Thorpe's Dict. Appl. Chem. (ed. 4) VI. 83/1 The majority of polysaccharides have linkages of the glycosidic type. 1948W. Pigman Chem. Carbohydrates i. 13 The uronic acid components of the polyuronides are likewise joined glycosidically by 1,4′-linkages. 1953Fruton & Simmonds Gen. Biochem. xvii. 380 The glycosidic linkage occupies a place in carbohydrate chemistry analogous to the role of the peptide bond in protein chemistry. 1964N. G. Clark Mod. Org. Chem. xvi. 331 This sugar comprises two d-glucose units linked glycosidically. 1965Bell & Coombes tr. Strasburger's Textbk. Bot. (new ed.) i. 21 Tannins are mixtures of quite different aromatic substances, partly glycosidic in nature. |