罗汉果中三萜甙的分离和结构测定

从新鲜罗汉果 (Siraitia grosvenorii (Swingle) C.Jeffery ex L u et Z.Y.Zhang)中分得罗汉果新甙 (neomogroside,5)和已知的葫芦烷三萜甙 :罗汉果甙 E(mogroside E,1 )、罗汉果甙 (mogroside ,2 )、罗汉果甙 (mogroside ,3)和罗汉果甙 (mogroside ,4)。化合物 3～ 5具有高甜度 ,化合物4是罗汉果的主要成分 ,约占鲜果的 0 .5% ,化合物 5是罗汉果中的微量成分 ,为新的天然甜味剂。通过分析各种光谱 (1 H- NMR、1 3 C- NMR、1 H- 1 H COSY、1 3 C- 1 H COSY和 NOE差谱等 )辅以化学反应鉴定了它们的结构。     

桂北地区不同品种、不同产地鲜罗汉果中总甙、甙V含量测定

分别采用紫外分光光度比色法(UV-vis)和高效液相色谱法(HPLC)测定了不同产地,不同品种罗汉果中的总甙和甙V的含量。测定结果表明:同一品种不同产地罗汉果中总甙含量、甙V成分变化不大,不同品种的总甙、甜味成分V均有明显差别。     

罗汉果皂甙类成分代谢转化规律分析

目的:分析组织培养苗罗汉果皂甙类成分在果实成熟过程中的代谢转化规律,为罗汉果甜甙代谢关键酶的研究提供基础.方法:采用微波炉水煮法提取不同生长期罗汉果总甙,高相液相色谱(HPLC)分析各生长期罗汉果二糖甙(甙Ⅱ)、三糖甙(甙Ⅲ)和五糖甙(甙Ⅴ)的含量.结果:果龄10d的罗汉果中,能检测到甙Ⅱ(3 666.4/μg/100mg)及甙m(48.4ttg/100mg),甙Ⅴ检测不到;果龄50d时,能检测到甙Ⅴ(95.1μg/100mg)和高含量的甙Ⅲ(1213.8μg/100mg);随着果龄增长和果实逐渐成熟,低糖苦甙Ⅱ、甙Ⅲ含量逐渐减少,高糖甜甙Ⅴ含量逐渐升高.果龄70d时,苦甙Ⅱ、甙Ⅲ基本检测不到,而甜甙Ⅴ(1331.4μg/100mg)含量达到高水平.结论:罗汉果高糖甜甙可能是从低糖苦甙代谢转化而来.     

不同生长周期的罗汉果鲜果中甜甙V和总黄酮含量变化规律研究

通过使用HPLC法对不同生长周期的罗汉果鲜果中罗汉果甜甙V和总黄酮的含量进行测定,总结出罗汉果中罗汉果甜甙V和总黄酮含量的变化规律,并对二者进行比较研究,结果表明坐果50d后,罗汉果甜甙Ⅴ的增加比较快,80d后,罗汉果甜甙Ⅴ的含量趋于稳定;随着生长周期的增加,罗汉果总黄酮的含量增加,40～50d中增长最快,坐果约50d后达到最高值,从60d开始总黄酮的含量迅速下降到20d水平,然后趋于稳定。     

HPLC法测定不同生长期罗汉果甙ⅡE、Ⅲ、Ⅴ的含量

采用HPLC法测定同一产地不同生长期罗汉果中罗汉果甙ⅡE、Ⅲ、Ⅴ的含量。结果表明,在生长初期罗汉果中主要含具有苦味的甙Ⅱ及无味的甙Ⅲ,随着生长期的增加,苦味甙ⅡE、无味甙III含量逐渐减少,甜甙Ⅴ在50d时开始出现,并随生长期增加,到80d后含量达到最高。     

罗汉果中甘露醇的分离和鉴定

从罗汉果的新鲜果实中提取分离出一种非三萜葡萄糖甙的甜味成分,经化学和光谱测定鉴定为D-甘露醇。     

不同生长期罗汉果蛋白组图谱比较研究

目的:分析、比较30d和60d两个不同时期罗汉果蛋白质组图谱,寻找与罗汉果发育、成熟及罗汉果甜甙生成密切相关基因,为罗汉果的开发和品种改良提供基础。方法:采用双向电泳(2-DE)技术构建30d和60d罗汉果蛋白质组图谱,应用Im-ageMaster 2D图像分析软件对所得蛋白质组图谱进行分析。结果:30d和60d两个不同时期罗汉果蛋白质组图谱有明显差别,与30d罗汉果蛋白组图谱比较,随果实发育、成熟,60d罗汉果有29个新的蛋白产生,30个蛋白消失,16个蛋白表达3倍升高和15个蛋白表达50%下调。结论:罗汉果生长、发育和成熟的不同阶段受特定基因的表达调控。     

闪提技术提取罗汉果甜甙

通过比较超声法、微波法及闪提法提取罗汉果甜甙的效率,发现闪提法具有较好的提取效果。通过正交试验优选得到罗汉果甜甙的最佳闪提条件为:料液比1∶20、转速6000 r/min、常温下提取4 min。最佳条件下甜甙提取率为10.057%,说明闪式提取技术是一种高效和低成本的提取方法。     

蜀五加化学成分的研究

从蜀五加（Acanthopanax setchuenensis Harms ex Dials)茎的甲醇提取物中分离获得六个成分,根据理化性质和波谱分析,鉴定出它们分别为“不饱合脂肪酸（I）,β－谷甾醇（Ⅱ）,不饱合脂肪醇（Ⅲ）,紫丁香甙（Ⅳ）,水杨甙（Ⅴ）,紫丁香酚甙（Ⅵ）。除紫丁香甙（Ⅳ）外,其它五种成分均为首次从蜀五加中分离获得。     

野迎春叶的单萜裂环烯醚甙研究

从野迎春(Jasminum mesnyi Hance)鲜叶中分得三个单萜裂环烯醚甙类成分迎春花素(jasminin)、迎春花甙(jasmoside)和野迎春叶甙(jasmisnyiroside);其中野迎春叶甙为一新化合物。     

A cucurbitacin glycoside from Picrorhiza kurrooa

A novel cucurbitacin glycoside bitter principle has been isolated from roots extracts of Picrorhiza kurrooa and shown to be 25-acetoxy-2-β-glucosyloxy-3,16,20-trihydroxy-9-methyl-19-norlanosta-5,23-diene-22-one. Two previously described catalpol derivatives were also isolated; neither was as bitter as the cucurbitacin glycoside.     

A Bitter Peptide from Cheddar Cheese

A bitter peptide has been isolated from a bitter Cheddar cheese by chromatography and high voltage electrophoresis. Its molecular weight was approximately 2500 and it originated from β-casein, its N-terminus being residue 46 (glutamine) of that protein. The glutamine cyclised readily to pyrrolidone-carboxylic acid in neutral solutions of ionic strength 0.1 or less, and this change was accompanied by a loss of bitter taste.     

Über die bitterstoffe der angosturarinde

Angosturabark (from Galipae officinalis, Rutaceae) contains two unstable bitter principles, which are isolated in the form of their crystalline hexaacetates. The structure of the bitter principle has been shown to be 3,5-Dihydroxy-5-ethoxy-2-syringoyl-1-methyl-4-O-β- -glucopyranosyl-cyclopentane, the bitter principle 2 to be 3,5-Dihydroxy-5-ethoxy-2-vanilloyl-1-methyl-4-O-β- -glucopyranosyl-cyclopentane.     

Removal of a Bitter Peptide from Tryptic Hydrolysates of Casein Coprecipitate by Immunoadsorbent Affinity Chromatography

Specific antibodies were prepared against a bitter peptide, which had been previously isolated from tryptic hydrolysates of casein coprecipitate. The antibodies were immobilised by covalent attachment to Sepharose 4B and the resulting immunoadsorbents were able to remove bitterness from these hydrolysates. However, it was not possible to completely remove absorbed bitter peptide from the immunoadsorbents even when using strongly deforming solvents.     

A bitter monoterpene glucoside from Viburnum phlebotrichum

From the methanol extract of the leaves of Viburnum phlebotrichum, a new bitter monoterpene glucoside has been isolated in addition to three known     

BITTER PEPTIDES, OCCURRENCE AND STRUCTURE

The bitter taste of many protein rich foods resides in the peptidefraction. 61 bitter tasting peptides, isolated from naturalsystems, and 145 bitter tasting synthetic peptides are reviewed.The relationships between average hydrophobicity and bittertaste are then discussed.     

Vernoguinosterol and vernoguinoside, trypanocidal stigmastane derivatives from Vernonia guineensis (Asteraceae)

Two bitter stigmastane derivatives, vernoguinosterol (1) and vernoguinoside (2), have been isolated from the stem bark of Vernonia guineensis and their structures eludicated using spectroscopic methods. The new compounds exhibit trypanocidal activity.     

Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61 ~ 67) of Bovine β-Casein,and Related Peptides

The bitter components of cheese are hydrophobic peptides which are produced during the process of enzymatic digestion, and some of the isolated bitter peptides are derived from the middle portion of β-casein. However, quantitative examination of the bitter taste is seldom performed. We synthesized two hydrophobic peptides, H-Pro⁶¹-Phe-Pro-Gly-Pro-Ile-Pro⁶⁷-OH and H-Tyr⁶⁰-Pro-Phe-Pro-Gly-Pro-Ile⁶⁶-OH, which correspond to common portions among the isolated bitter peptides, in order to determine how bitter they were. From the results of sensory analysis, it was found that the synthetic peptides exhibited a bitter taste with threshold values 0.25 and 0.16mm, respectively. We also synthesized their fragments and analogs, and discussed the structure-bitterness relationship.     

Building a tree of knowledge: analysis of bitter molecules

A phylogenetic-like tree of structural fragments has been constructed to extract useful insights from a structural database of bitter molecules. The tree of structural fragments summarizes the substructural groups present in the molecules from the bitter database. These structural fragments are compared with a large number of random molecules to highlight substructures specific to bitter molecules. This organization of the structures enabled the detection of structure-activity relationships for the bitter molecules through the construction of R-tables. Key structural groups, able to distinguish between bitter and random molecules, were identified through an analysis of the tree. This information can be used to further understand which structural components are involved in producing a bitter taste.     

啤酒花抗性机制的研究进展

酒花苦味酸是构成啤酒风味的重要组分,也是啤酒生产过程中的天然抑菌剂,酒花苦味酸通过降低pH梯度而抑制啤酒花敏感菌生长。研究发现,啤酒花抗性菌是通过膜上转运蛋白将酒花苦味酸泵出细胞外,以降低膜上的质子流速,维持了细胞内的pH梯度。结合近年来酒花抗性相关研究结果,讨论了细胞膜上酒花抗性相关组分与酒花抗性间的关系,提出了酒花抗性机制的模型。