N. Kawazoe, H. Okada, E. Fukushi, A. Yamamori, S. Onodera, J. Kawabata, N. Shiomi
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引用次数: 7
摘要
以50余种蔬菜和水果为原料，制备了植物提取物发酵饮料。自然发酵主要由乳酸菌(Leuconostoc spp.)和酵母(Zygosaccharomyces spp.和Pichia spp.)进行。从该饮料中发现了两种新的低聚糖，并采用碳柱色谱法和制备型高效液相色谱法从该饮料中分离得到。通过甲基化分析、MALDI-TOF-MS和核磁共振测量证实了糖的结构。这些糖被鉴定为新的三糖:- d -葡萄糖吡喃糖基-(11)- d -呋喃糖基-(21)- d -葡萄糖吡喃糖苷;- dgalactopyranosyl -(11)- d -fructofuranosyl-(21)- d -glucopyranoside
Structural Analysis of Two Trisaccharides Isolated from Fermented Beverage of Plant Extract
Fermented beverage of plant extract was prepared from about fifty kinds of vegetables and fruits. Natural fermentation was carried out mainly by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp.and Pichia spp.). Two novel oligosaccharides have been found from this beverage and isolated from the beverage using carbon-Celite column chromatography and preparative high performance liquid chromatography. Structure confirmation of the saccharides was provided by methylation analysis, MALDI-TOF-MS and NMR measurements. These saccharides were identified as new trisaccharides, -D-glucopyranosyl-(1 1)-D-fructofuranosyl-(2 1)-D-glucopyranoside; -Dgalactopyranosyl-(1 1)-D-fructofuranosyl-(2 1)-D-glucopyranoside.
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