通过与紫薯发酵生产的红醋中的咖啡酰槐糖。
Caffeoylsophorose in a red vinegar produced through fermentation with purple sweetpotato.
作者信息
Terahara Norihiko, Matsui Toshiro, Fukui Keiichi, Matsugano Kazusato, Sugita Koichi, Matsumoto Kiyoshi
机构信息
Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Takanabe, Miyazaki 884-0003, Japan.
出版信息
J Agric Food Chem. 2003 Apr 23;51(9):2539-43. doi: 10.1021/jf026146u.
Recently, a new red vinegar has been developed via fermentation with the storage root of purple-fleshed sweetpotato, Ipomoea batatas L. cv. Ayamurasaki. The red vinegar had a higher antioxidative activity than white or black vinegars. The red vinegar contained some new components possibly derived from the original purple sweetpotato. A major component was isolated using preparative HPLC, and the chemical structure was determined to be 6-O-(E)-caffeoyl-(2-O-beta-d-glucopyranosyl)-alpha-d-glucopyranose (caffeoylsophorose) by MS and NMR. Because the caffeoylsophorose showed a high antioxidative activity, it plays an important functional role in red vinegar as do anthocyanins and other components. Examination of the mechanism of formation is now in progress.
最近，一种新的红醋通过用紫肉甘薯（Ipomoea batatas L. cv. Ayamurasaki）的块根发酵制成。这种红醋比白醋或黑醋具有更高的抗氧化活性。红醋含有一些可能源自原始紫甘薯的新成分。使用制备型高效液相色谱法分离出一种主要成分，通过质谱和核磁共振确定其化学结构为6-O-(E)-咖啡酰基-(2-O-β-D-吡喃葡萄糖基)-α-D-吡喃葡萄糖（咖啡酰槐糖）。由于咖啡酰槐糖具有较高的抗氧化活性，它在红醋中与花青素和其他成分一样发挥着重要的功能作用。目前正在对其形成机制进行研究。
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