^<13>C-NMR Spectroscopic Survey for New Bioacitive Compounds for Human Beings

^<13>13C-NMR 光谱研究人类新型生物活性化合物

• 批准号: 02806026
• 负责人: SAKATA Kanzo
• 金额: $ 1.15万
• 依托单位: Shizuoka University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1990
• 资助国家: 日本
• 起止时间: 1990 至 1991
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-02806026/
• 关键词: ^<13>C-NMR Spectroscopy; Vinegar; Cider Vinegar; 1, 3-propanediol; 2, 3-butanediol; 食酢; リンゴ酢; アセトイン; くろず; 食酢の成分

^<13>C-NMR spectroscopy provides us with both qualitative and semi-quantitative structural information on multicomponent solutions. We applied this attractive analytical method to survey for new bioactive compounds for human beings from various foods which are said to be good for our health.Firstly, hot-water extracts of several vegetables like ginger, asparagus etc. were subjected to ^<13>C-NMR spectroscopy without any pretreatment or purification. The spectral features are very characteristic, but all the main constituents were identified with known compounds.Next, various kinds of vinegar samples were analyzed by ^<13>C-NMR spectroscopy in the same manner. In the course of complete signal assignment in the spectrum of each sample, we found several signals unassignable to any known constituents. The unknown constituents were isolated guided by these characteristic signals and identified as 1, 3-propanediol and 2, 3-butanbdiol(DL- and meso-isomers). They were for the first time found to be measure constituents of cider vinegar.A Japanese vinegar, "Kurosu vinegar, " was also subjected to the ^<13>C-NMR analysis. The spectrum was very characteristic and some prominent peaks unassignable to known constituents were observed. The unknown component was identified as 2, 3-butanediol and was found to be contained up to 0.4% in the vinegar. There is no report on any biological activity of 2, 3-butanediol. If any activities are found on this compound, this type of chemical analysis of foods will become a new approach to find effectively new bioactive compounds from foods.

13 C-NMR光谱为我们提供了多组分溶液的定性和半定量结构信息。我们应用这种有吸引力的分析方法从各种食品中调查对人类有益的新生物活性化合物，据说这些化合物对我们的健康有益。首先，对生姜、芦笋等几种蔬菜的热水提取物进行13 C-NMR光谱分析，无需任何预处理或纯化。光谱特征非常有特征，但所有主要成分都被鉴定为已知化合物。 接下来，以相同的方式通过13 C-NMR光谱分析各种醋样品。在对每个样本的频谱进行完整信号分配的过程中，我们发现几个信号无法分配给任何已知成分。在这些特征信号的引导下分离出未知成分，并鉴定为1, 3-丙二醇和2, 3-丁二醇（DL-和内消旋异构体）。首次发现它们是苹果醋的测量成分。还对日本醋“黑须醋”进行了 13 C-NMR分析。光谱非常有特征，观察到一些无法归属于已知成分的突出峰。经鉴定，该未知成分为 2, 3-丁二醇，醋中含量高达 0.4%。目前还没有关于2, 3-丁二醇的任何生物活性的报道。如果发现这种化合物有任何活性，这种类型的食品化学分析将成为从食品中有效寻找新生物活性化合物的新方法。

项目成果

Kanzo Sakata, Chikako Iwata, Akihito Yagi and Kazuo Ina: " ^<13>C-NMR Spectroscopic Study of Kurosu Vinegar" Bioscience, Biotechnology and Biochemistry.

Kanzo Sakata、Chikako Iwata、Akihito Yagi 和 Kazuo Ina：“黑须醋的^ 13 C-NMR 光谱研究”生物科学、生物技术和生物化学。

S.Kawai,K.Sakata,A.Yagi,and K.Ina: "Identification of New Constitutuents of Cider Vineger by ^<13>C-NMR Spectroscopic Study" Agricultural Biological Chemistry. 55. 2633-2635 (1991)

S.Kawai、K.Sakata、A.Yagi 和 K.Ina：“通过 13 C-NMR 光谱研究鉴定苹果醋的新成分”农业生物化学。

S.Kawai,K.Sakata,A.Yagi and K.Ina: "New Major Constituents of Cider Vinegar Discovered by ^<13>CーNMR Spectroscopic Study" Agicultural Biological Chemistry.

S. Kawai、K. Sakata、A. Yagi 和 K. Ina：“通过 13 C-NMR 光谱研究发现苹果醋的新主要成分”农业生物化学。

Kanzo Sakata, Shigeru Kawai, Akihito Yagi, Kazuo Ina and Kichiya Kawamura: " ^<13>C-NMR Spectroscopic Study of Vinegar" Nippon Shokuhin Kogyo Gakkaishi. 38-9. 765-769 (1991)

Kanzo Sakata、Shigeru Kawai、Akihito Yagi、Kazuo Ina 和 Kichiya Kawamura：“醋的 13 C-NMR 光谱研究”Nippon Shokuhin Kogyo Gakkaishi。

S.Kawai,K.Sakata,A.Yagi,K.Ina: "Identification of New Constituents of Cider Vineger by ^<13>CーNMR Spectroscopic Study" Agricultural Biological Chemistry. 55. 2633-2635 (1991)

S. Kawai、K. Sakata、A. Yagi、K. Ina：“通过 13 C-NMR 光谱研究鉴定苹果醋的新成分”农业生物化学 55. 2633-2635 (1991)。