D-核糖的制备方法综述  

Review of the Preparation Methods of D-ribose

作　　者：肖志强 李永曙[1] XIAO Zhi-qiang;LI Yong-shu(College of Pharmaceutical Science,Zhejiang University of Technology,Hangzhou,Zhejiang 310014,China)

机构地区：[1]浙江工业大学药学院,浙江杭州310014

出　　处：《浙江化工》2021年第10期17-21,27,共6页Zhejiang Chemical Industry

摘　　要：D-核糖是一种功能型的五碳单糖,是核糖核酸(RNA)、某些酶和维生素B2的重要组成部分,具有十分重要的生理作用。D-核糖近年来在食品添加剂领域得到广泛的应用,同时也是多种核酸类药物的合成中间体。本文从化学合成法、生物发酵法和发酵-化学法对D-核糖的制备方法进行了综述,并讨论了这些方法的优缺点。D-ribose is a functional five-carbon monosaccharide,which is an important part of ribonucleic acid(RNA),certain enzymes and vitamin B2,and has very important physiological functions.In recent years,D-ribose has been widely used in the field of food additives,and it is also a synthetic intermediate for a variety of nucleic acid drugs.This article reviews the preparation methods of D-ribose from chemical synthesis,biological fermentation and fermentation-chemical methods,and discusses the advantages and disadvantages of these methods.

关 键 词：D-核糖 化学合成法 生物发酵法 发酵-化学法 

分 类 号：TQ281[化学工程—有机化工]