Chemical studies on the constituents of edible plants. (part 1). Phenolic compounds in leaves of Perilla frutescens britton.:Phenolic Compounds in Leaves of Perilla frutescens BRITTON var. acuta KUDO f. viridis MAKINO

概要

論文の詳細を見る
Scutellarin (I) (yield 0.01 %), vicenin-2 (V) (yield 0.002 %), rosmarinic acid (VII) (yield 0.2%) and caffeic acid (VIII) (yield 0.005 %) were isolated and identified from the dried leaves of Perilla frutescens BRITTON var. acuta KUDO f. viridis MAKINO, a most popular garnish in Japanese cooking. Considering their yields, it was presumed that, of four above phenolics, rosmarinic acid plays a leading role in the harshness of this plant. Perilla frutescens BRITTON var. acuta KUDO f. viridis MAKINO (Japanese name : Ao-jiso), annual herb of Labiatae, is well known as one of the most popular garnishes in Japanese cooking because of its excellent flavor. Some other features of this plant such as harsh taste and browning of leaf juice suggest the presence of phenolic constituents. However, so far the author is aware, they have not been examined chemically inspite of many papers concerning the origin of flavor. This paper deals with the isolation and identification of scutellarin, vicenin-2, rosmarinic acid and caffeic acid from its leaves.
一般社団法人日本家政学会の論文