葡萄糖依制造工艺的不同可分为：无水葡萄糖和一水葡萄糖。

Glucose can be divided into anhydrous glucose and glucose monohydrate according to different manufacturing processes.

无水葡萄糖：以淀粉或淀粉质为原料，经液化、糖化所得的葡萄糖液，再经过精制、浓缩、蒸发结晶制得的产品。

Anhydrous glucose: The product is made from starch or starch as raw material, the glucose liquid obtained by liquefaction and saccharification, and then refined, concentrated, evaporated and crystallized.

盛泰无水葡萄糖是有机化合物，即不含结晶水的葡萄糖。为无色结晶或白色结晶性粉末；无臭、味甜。水中易溶，在乙醇中微溶。

Shengtai anhydrous glucose is an organic compound, that is, glucose without crystal water. It is colorless crystalline or white crystalline powder; Odorless and sweet. Soluble in water, slightly soluble in ethanol.

无水葡萄糖是营养药，可以用于制作葡萄糖注射液、葡萄糖氯化钠注射液、复方乳酸钠葡萄糖注射液等药品。

Anhydrous glucose is a nutritional drug, which can be used to make glucose injection, glucose sodium chloride injection, compound sodium lactate glucose injection and other drugs.

一水葡萄糖：以淀粉或淀粉质为原料，经液化、糖化所得的葡萄糖液，再经过精制、浓缩、冷却结晶制得的含有一个洁净水的产品。

Glucose monohydrate: a product containing a clean water, which is made from starch or starch as raw material, the glucose liquid obtained by liquefaction and saccharification, and then refined, concentrated, cooled and crystallized.

一水葡萄糖就是和无水葡萄糖在水分含量上的差异，两者水分相差8个点左右。一水葡萄糖分为食品级葡萄糖和医药级葡萄糖。

The difference in water content between glucose monohydrate and anhydrous glucose is about 8 points. Glucose monohydrate is divided into food grade glucose and medical grade glucose.

1）食品级葡萄糖主要用于食品加工业及蔬菜保鲜行业。

1) Food grade glucose is mainly used in food processing industry and vegetable preservation industry.

2）一水葡萄糖经过加氢可制造山梨醇。

2) Sorbitol can be produced by hydrogenation of glucose monohydrate.

3）医药级一水葡萄糖主要做为口服医药的原（辅）料。

3) Pharmaceutical grade glucose monohydrate is mainly used as the raw (auxiliary) material of oral medicine.

4）一水结晶葡萄糖再继续加工可以制造无水葡萄糖。

4) The anhydrous glucose can be produced by further processing of monohydrate crystalline glucose.

两者的区别在于一水葡萄糖口感清凉，性状是雪白带有光泽的粉末，无水葡萄糖清凉度少且甜度大，性状是白色粉末，光泽度没有一水的高。更多相关内容就来我们网站http://www.jnjdbc.cn咨询吧！

The difference between the two is that the taste of glucose monohydrate is cool, the character is snow-white powder with luster, anhydrous glucose is less cool and sweet, the character is white powder, and the glossiness is not as high as that of glucose monohydrate. Come to our website for more relevant content http://www.jnjdbc.cn Ask!