Starkenmann Christian, Luca Ludmila, Niclass Yvan, Praz Eric, Roguet Didier
Corporate R&D Division, Firmenich SA, P.O. Box 239, CH-1211 Geneva 8, Switzerland.
J Agric Food Chem. 2006 Apr 19;54(8):3067-71. doi: 10.1021/jf0531611.
Polygonum odoratum Lour. has been reclassified as Persicaria odorata (Lour.) Soják [Wilson, K. L. Polygonum sensu lato (Polygonaceae) in Australia. Telopea 1988, 3, 177-182]; other synonyms currently used are Vietnamese mint or Vietnamese coriander and, in Malaysia, Daun Laksa or Laksa plant. The aerial parts of Laksa plant are highly aromatic, and they contain many organic compounds such as (Z)-3-hexenal, (Z)-3-hexenol, decanal, undecanal, and dodecanal that are typical for green, citrus, orange peel, and coriander odors. In addition to these aldehydes, 3-sulfanyl-hexanal and 3-sulfanyl-hexan-1-ol were discovered for the first time in this herb. The fresh leaves are pungent when they are chewed, although the active compound has never been identified. The pungency of Persicaria hydropiper (L.) Spach (formerly Polygonum hydropiper L., synonym water pepper) is produced by polygodial, a 1,4-dialdehyde derived from drimane terpenoids. We also identified polygodial as the active pungent compound in P. odorata (Lour.) Soják.
假蒌已被重新分类为水蓼（Persicaria odorata (Lour.) Soják）[威尔逊，K. L. 澳大利亚的广义蓼属（蓼科）。《Telopea》1988年，第3卷，第177 - 182页]；目前使用的其他同义词有越南薄荷或越南香菜，在马来西亚称为“Daun Laksa”或叻沙叶。叻沙叶的地上部分具有浓郁的香气，含有许多有机化合物，如（Z）-3-己烯醛、（Z）-3-己烯醇、癸醛、十一醛和十二醛，这些是绿色、柑橘、橙皮和香菜气味的典型成分。除了这些醛类，在这种草药中还首次发现了3-硫烷基己醛和3-硫烷基己醇。新鲜叶子咀嚼时辛辣，但活性化合物尚未确定。水蓼（Persicaria hydropiper (L.) Spach，原名为Polygonum hydropiper L.，同义词水辣蓼）的辛辣味是由聚二醛产生的，聚二醛是一种源自菖蒲烷萜类的1,4-二醛。我们还确定聚二醛是水蓼（Persicaria odorata (Lour.) Soják）中的活性辛辣化合物。
