Constituent of "KAKO-BUSHI-MATSU" II : Components of Amino Acids and Sugars

概要

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Studies on the contents of free amino acids and sugars in dried Aconitum roots and in the processed roots, "KAKO-BUSHI-MATSU", showed that the major amino acids of both samples were arginine and γ-aminobutyric acid (GABA), that the arginine and GABA contents in "KAKO-BUSHI-MATSU" were 36.0% and 24.3%, respectively, of those in the dried roots, and that the glucose and sucrose contents in "KAKO-BUSHI-MATSU" were 49.3% and 72.0%, respectively, of those in the dried roots. It was found the autoclaving procedure for decreasing the toxicity caused the changes in the amino acid and sugar compositions in "KAKO-BUSHI-MATSU". The presence of 4-(2-formyl-5-hydroxymethylpyrroll-1-yl)-butyric acid, which is one of the Mail lard reaction products from GABA and glucose, suggested that Maillard reaction might have taken place during processing for preparation of "KAKO-BUSHI-MATSU".
日本生薬学会の論文
1999-12-20