Chemistry and antioxidative factors in rosemary and sage
Chemistry and antioxidative factors in rosemary and sage
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DOI：
10.1002/biof.5520130126
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发表时间：
2000-01-01
期刊：
影响因子：
6
通讯作者：
Huang, MT
中科院分区：
文献类型：
--
作者：
Ho, CT;Wang, MF;Huang, MT
迷迭香和鼠尾草是食物中常用的香料。在我们最近从香料中寻找癌症化学预防剂的研究中，迷迭香和鼠尾草的醇提取物显示出很强的抗肿瘤活性。迷迭香和鼠尾草提取物中含有酚类二萜、类黄酮和酚酸等活性抗氧化因子。在这里，我们讨论了用于分离和纯化这些香料和MS和NMR光谱的化合物，以确定分离的化合物的色谱方法。从鼠尾草中分离得到几个新化合物，分别为6-O-咖啡酰-β-D-呋喃果糖基-（2 -→ 1）-β-吡喃葡萄糖苷、1-O-咖啡酰-β-阿皮奥呋喃糖基-（1 -→ 6）-β-D-吡喃葡萄糖苷、1-O-对羟基苯甲酰基-β-D-阿皮奥呋喃糖基-（1 -→ 6）-β-D-吡喃葡萄糖苷。1-O-（3-甲基-2，3，4-三羟基丁基）-6-O-阿魏酰基-β-D-吡喃葡萄糖苷，4-羟基苯乙酮4-O-[5-O-（3，5-二甲氧基-4-羟基苯甲酰基）-β-D-芹酮糖基]-（1 -→ 2）-β-吡喃葡萄糖苷和1-O-[2-羟基-5-（2-羟乙基）苯基]-6-O-反式-咖啡酰基-β-D-吡喃葡萄糖苷。
Rosemary and sage are common spices used in food. In our recent search of cancer chemopreventive agents from spices, the alcohol extracts of rosemary and sage showed strong antumorigenic activities. Rosemary and sage extracts contain active antioxidative factors such as phenolic diterpenes, flavonoids and phenolic acids. Here we discuss chromatographic methods used to separate and purify compounds from these spices and MS and NMR spectrometry to identify the isolated compounds. Several new compounds isolated from sage were determined to be 6-O-caffeoyl-X -D-fructofuranosyl-(2 --> 1)-beta -glucopyranoside, 1-O-caffeoyl-beta -apiofuranosyl-(1 --> 6)-beta -D-glucopyranoside, 1-O-p-hydroxybenzoyl-beta -D-apiofuranosyl-(1 --> 6)-beta -D-glucopyranoside. 1-O-(3-methyl-2,3,4-trihydroxybutyl)-6-O-feruloyl-beta -Dglucopyranoside, 4- hydroxyacetophenone 4-O-[5-O-(3,5-dimethoxy-4-hydroxybenzoyl)-beta -D-apiofrunosyl]-(1 --> 2)-beta -glucopyranoside and 1-O-[2-hydroxy-5-(2 hydroxyethyl)phenyl]-6-O-trans-caffeoyl-beta -D-glucopyranoside.