9 Periandra dulcisの新甘味成分Periandrins I、IIおよびIVの構造

概要

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Investigation of the natural sweetners from the roots of Periandra dulcis Mart. (Leguminosae) afforded three new triterpene-glycosides, periandrin I (PI, 3β-O-[β-D-glucuronopyranosyl-(1→2)-(β-D-glucuronopyranosyl]-25-formyl-olean-18(19)-en-29(or 30)-oic acid), periandrin II (PII, 3β-O-[β-D-glucuronopyranosyl-(1→2)-β-D-glucuronopyranosyl]-25-formyl-olean-12(13)-en-30-oic acid), and periandrin IV (PIV, 3β-O-[β-D-glucuronopyranosyl-(1→2)-β-D-glucuronopyranosyl]-25-hydroxy-olean-12(13)-en-30-oic acid). The structures of PII aglycone (PAII) and PIV aglycone (PAIV) have been elucidated to be 5 and 6, respectively, by correlation with known compound. Evidence for the structures of PII (2) and PIV (3) was obtained by methanolysis of permethylates and NMR spectroscopy. The structure of PI has been proposed to be 1 on the basis of chemical and physicochemical evidence. By taste panel, PI, PII, and PIV have the almost same degree of sweetness as glycyrrhizin.
天然有機化合物討論会の論文
1979-09-20