A Bitter Principle of Tomato Seeds
A Bitter Principle of Tomato Seeds
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番茄种子的苦味原理
DOI：
10.1271/bbb1961.37.225
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发表时间：
1973
期刊：
影响因子：
--
通讯作者：
S. Sakamura
中科院分区：
文献类型：
--
作者：
Hiroji Sato;S. Sakamura
从番茄苦味种子中分离出苦味成分(TFI)。根据光谱数据和化学及酶降解产物，确定其化学结构为5α-呋喃-3-β，22，26-三醇-3-[O-，β-d-吡喃葡萄糖基(1-→2)-β-d-吡喃葡萄糖基(1→4)-β-d-半乳糖苷]26-O，β-d-吡喃葡萄糖苷。
From the Bitter tasting seeds of the tomato (Lycoperiscum esculentum Miller), a bitter principle (TFI) was isolated. The chemical structure was established as 5α-furostane-3β,22,26-triol-3-[O-,β-d-glucopyranosyl (1→2) -β-d-glucopyranosyl (1→4)-β-d-galactopyranoside] 26-O-,β-d-glucopyranoside on the basis of spectral data and chemical and enzymatic degradation products.