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

13 <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。本论文首先对生姜、芦笋等几种蔬菜的热水提取物进行了~ <13>1HC-NMR波谱分析，并对这些提取物进行了初步的分析。其光谱特征很有特色，但主要成分均与已知化合物一致。其次，以相同的方法对不同品种的食醋样品进行<13>~ 1H-NMR分析。在每个样品的光谱中完成信号分配的过程中，我们发现了几个无法分配给任何已知成分的信号。根据这些特征信号分离出未知成分，并鉴定为1，3-丙二醇和2，3-丁二醇（DL-和meso-异构体）。首次发现它们是苹果醋的可测量成分。日本醋“黑醋“也进行了~ 1H <13>C-NMR分析。光谱非常具有特征性，观察到一些无法归属于已知成分的主峰。未知成分被鉴定为2，3-丁二醇，并发现在醋中含有高达0.4%。2，3-丁二醇的生物活性未见报道。如果发现该化合物具有活性，这种食品化学分析方法将成为从食品中有效发现新的生物活性化合物的新途径。

^<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.