| 释义 |
stachyose Chem.|ˈstækɪəʊz|
[a. G. stachyose (Von Planta & Schulze 1890, in Ber. d. Deut. Chem. Ges. XXIII. 1693): see stachys and -ose2.]
A tetrasaccharide first isolated from the Chinese artichoke, Stachys affinis, and found in a number of plants of this genus and in the seeds of most leguminous plants.
1890Jrnl. Chem. Soc. LVIII. ii. 1089 The carbohydrate, for which the authors propose the name stachyose, has a slightly sweet taste, and forms a neutral solution. 1937Thorpe's Dict. Appl. Chem. (ed. 4) I. 497/1 The characteristic carbohydrate is stachyose, C24H42O21, 4H2O, yielding on hydrolysis one molecule of glucose, one molecule of fructose, and two molecules of galactose from one molecule of the carbohydrate. 1977Jrnl. Nutrition CVII. 1861/1 A 1:1 mixture of soybean flour and sucrose would contain 2% stachyose. |