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

C-NMR谱为我们提供了多组分溶液的定性和半定量结构信息。我们将这种有吸引力的分析方法应用于从各种食物中寻找新的人类生物活性化合物，这些化合物被认为对我们的健康有益。首先，对生姜、芦笋等几种蔬菜的热水提取物进行了^<13>C-NMR波谱分析，未进行预处理和纯化。光谱特征很有特点，但所有的主要成分都是已知的化合物。然后，用相同的方法对不同种类的食醋样品进行了^<13>C-NMR谱分析。在每个样本频谱的完整信号分配过程中，我们发现一些信号无法分配给任何已知的成分。根据这些特征信号分离出未知成分，鉴定为1,3 -丙二醇和2,3 -丁二醇（DL-和中位异构体）。它们首次被发现是苹果醋的测量成分。一种日本醋，“黑醋”，也接受了^<13>的碳核磁共振分析。光谱具有很强的特征，并且观察到一些无法分配给已知成分的突出峰。该未知成分经鉴定为2,3 -丁二醇，在醋中含量高达0.4%。目前尚无关于2,3 -丁二醇生物活性的报道。如果在这种化合物上发现任何活性，这种类型的食品化学分析将成为从食品中发现有效的新的生物活性化合物的新方法。

^<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.