對于活細(xì)胞的能量來源和新陳代謝的中間產(chǎn)物葡萄糖，以及有著豐富營養(yǎng)價(jià)值和藥用價(jià)值的水果葡萄，我們都是不陌生的。在日常食用中，我們肯定無數(shù)次產(chǎn)生過疑問，這兩種物質(zhì)之間有什么關(guān)系呢？下面就一起來詳細(xì)了解一下。

We are familiar with the energy source of living cells, the intermediate product of metabolism, glucose, and the fruit grape with rich nutritional value and medicinal value. In daily consumption, we have doubted countless times, what is the relationship between these two substances? Let's learn more about it.

前提你要明白，葡萄糖并不單純的等價(jià)為葡萄中的糖分（其實(shí)葡萄糖的甜度比果糖、蔗糖都差遠(yuǎn)了），而是自然界分布重要的一種單糖，分子式是C6H12O6。

If you understand, glucose is not simply equivalent to the sugar in grapes (in fact, the sweetness of glucose is far worse than fructose and sucrose), but an important monosaccharide distributed in nature, with the molecular formula of C6H12O6.
無水葡萄糖

天然的葡萄糖，會(huì)以游離或是結(jié)合的形式存在。在生物（動(dòng)植物）內(nèi)部，葡萄糖多以游離形式存在，其中在葡萄、無花果等甜果及蜂蜜中，游離的葡萄糖含量較多。結(jié)合形式的葡萄糖主要存在于糖原、淀粉（像土豆、大麥中都含有的）、纖維素（蔬菜中常含有）、半纖維素等多糖中。此外，一些寡糖如：麥芽糖、蔗糖、乳糖以及各種形式的糖苷中也含有葡萄糖。葡萄糖是生物體內(nèi)新陳代謝不可缺少的營養(yǎng)物質(zhì)。

Natural glucose exists in the form of free or combined glucose. In the interior of organisms (animals and plants), glucose mostly exists in the form of free glucose, and the content of free glucose is more in grapes, figs and honey. The combined form of glucose mainly exists in glycogen, starch (such as potatoes and barley), cellulose (often found in vegetables), hemicellulose and other polysaccharides. In addition, some oligosaccharides such as maltose, sucrose, lactose and various forms of glycosides also contain glucose. Glucose is an indispensable nutrient in metabolism.

植物通過眾所周知的光合作用，就會(huì)生成葡萄糖：6CO2+6H2O=（葉綠素）=>C6H12O6+6O2。于葡萄糖和葡萄的關(guān)系，那是因?yàn)橐婚_始葡萄糖確實(shí)是從葡萄中提取出來的。

Through the well-known photosynthesis, plants produce glucose: 6CO2 + 6H2O = (chlorophyll) = > C6H12O6 + 6o2. As for the relationship between glucose and grapes, that's because glucose was actually extracted from grapes in the beginning.

綜上所述，除了葡萄糖一開始的發(fā)現(xiàn)之外，它與葡萄之間似乎并沒有太多的交集，只是兩種物質(zhì)都是甜味的而已。然后類似“葡萄糖”的命名方法，在化學(xué)和生物學(xué)中其實(shí)是有很多的，比如檸檬酸，草酸，蟻酸，蘋果酸等，希望你們能有所認(rèn)識(shí)。

To sum up, in addition to the discovery of glucose at the beginning, it seems that there is not much intersection between glucose and grape, but both substances are sweet. Then, there are many ways to name glucose in chemistry and biology, such as citric acid, oxalic acid, formic acid, malic acid and so on. I hope you can get to know them.

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