Kobata Kenji, Mimura Makoto, Sugawara Mai, Watanabe Tatsuo
Graduate School of Nutritional and Environmental Sciences and Global COE Program, University of Shizuoka, Suruga-ku, Shizuoka, Japan.
Biosci Biotechnol Biochem. 2011;75(8):1611-4. doi: 10.1271/bbb.110187. Epub 2011 Aug 7.
Stable isotope-labeled precursors were synthesized for an analysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) to elucidate the biosynthetic flow of capsaicinoids, capsinoids, and capsiconinoids. [1'-(13)C][5-(2)H]-Vanillin was prepared by the condensation of guaiacol with [(13)C]-chloroform and a D(2)O treatment. Labeled vanillylamine, vanillyl alcohol, ferulic acid, and coniferyl alcohol were prepared from the labeled vanillin. The labeled vanillylamine was converted to labeled capsaicinoid in a crude enzyme solution extracted from pungent Capsicum fruits.
合成了稳定同位素标记的前体,用于通过液相色谱-串联质谱法(LC-MS/MS)进行分析,以阐明辣椒素类、类辣椒素和类辣椒红素的生物合成流程。[1'-(13)C][5-(2)H]-香草醛通过愈创木酚与[(13)C]-氯仿缩合及D(2)O处理制备而成。标记的香草胺、香草醇、阿魏酸和松柏醇由标记的香草醛制备。标记的香草胺在从辛辣辣椒果实中提取的粗酶溶液中转化为标记的辣椒素类。