[The FAR-IR study of several mono and disaccharides and metal-sugar complexes in solid state].
FIR spectra of saccharides have many peaks. Each saccharide has its characteristic spectrum. The first, the second, the third, the fourth strongest peak appear at different regions(a, b, c, d) and the sequence (the first in a, the second in b, the third in c, the fourth in d) is characteristic. Due to the sequence in relative intensity is different, we use a simple method encoding four strong peaks to distinguish between different saccharides. We divide 500-100 cm-1 into ten ranges and encode each region as follows: 1(100-140 cm-1); 2(141-180 cm-1); 3(181-220 cm-1); 4(221-260 cm-1); 5(261-300 cm-1); 6(301-340 cm-1); 7(341-380 cm-1); 8(381-420 cm-1); 9(421-460 cm-1); 0(461-500 cm-1). For example, the codes of xylose are 6,538 and the codes of d-arabinose are 7 486. Each saccharide has a number. In this way, we can easily differentiate between saccharides. When the complexes have formed, there are broad peaks of M-O. The phenomena illustrate that FIR technique is an useful mean to determine the formation of the complexes and possibly detect their structures.
Yang
L
L
Peking University, College of Chemistry and Molecular Engineering, Peking University, University of Hong Kong Joint Laboratory in Rare Earth Materials and Bioinorganic Chemistry, 100871 Beijing.
Weng
S
S
Yang
L
L
Wu
J
J
D004187:Disaccharides / Q000032:analysis / Q000737:chemistry*; D004563:Electrochemistry; D008670:Metals / Q000737:chemistry*; D009005:Monosaccharides / Q000032:analysis / Q000737:chemistry*; D013055:Spectrophotometry, Infrared / Q000379:methods*; D014732:Vibration
D004187:Disaccharides; D008670:Metals; D009005:Monosaccharides