芝麻籽中芝麻林酚二葡萄糖苷的表征与分析。

Characterization and analysis of sesamolinol diglucoside in sesame seeds.

作者信息

Moazzami Ali A, Andersson Rolf E, Kamal-Eldin Afaf

机构信息

Department of Food Science, Swedish University of Agricultural Sciences.

出版信息

Biosci Biotechnol Biochem. 2006 Jun;70(6):1478-81. doi: 10.1271/bbb.60013.

DOI:10.1271/bbb.60013

PMID:16794328

Abstract

A new lignan glucoside was isolated from defatted sesame seed flour and its structure was established as sesamolinol diglucoside [2-(3-methoxy-4-(O-beta-D-glucopyranosyl (1-->6)-O-beta-D-glucopyranoside)phenoxyl)-6-(3,4-methylenedioxyphenyl)-cis-3,7-dioxabicyclo-(3.3.0)-octane] by mass and nuclear magnetic resonance spectroscopy. A quantitative analysis of 65 sesame seed samples showed that this sesamolinol diglucoside ranged from <5 to 232 mg/100 g of seeds (98+/-57 mg/100 g) with no difference between white and black sesame seeds.

摘要

从脱脂芝麻粉中分离出一种新的木脂素糖苷，通过质谱和核磁共振光谱确定其结构为芝麻素二醇糖苷[2-(3-甲氧基-4-(O-β-D-吡喃葡萄糖基(1→6)-O-β-D-吡喃葡萄糖苷)苯氧基)-6-(3,4-亚甲二氧基苯基)-顺式-3,7-二氧杂双环-(3.3.0)-辛烷]。对65个芝麻样品的定量分析表明，这种芝麻素二醇糖苷的含量在<5至232毫克/100克种子之间(98±57毫克/100克)，白芝麻和黑芝麻之间没有差异。