Ma W W, Heinstein P F, McLaughlin J L
Department of Medicinal Chemistry and Pharmacognosy, School of Pharmacy and Pharmacal Sciences, Purdue University, West Lafayette, Indiana 47907.
J Nat Prod. 1989 Sep-Oct;52(5):1132-5. doi: 10.1021/np50065a035.
Quinoa (Chenopodium quinoa) is an important Native American food grain. Prior to consumption, the seeds must be washed with H2O to remove bitterness and improve nutritive value. From the warm-H2O extract of quinoa seeds from Mexico, saponins 1-4 were isolated by monitoring the fractionation with brine shrimp lethality and a taste test for bitterness. By chemical, spectral, and enzymatic methods, 1-4 were identified as glycosides of oleanolic acid. Saponin 4, 3-O-[(beta-D-xylopyranosyl)(1----3)]-beta-D-glucuronopyranosyl-6-O -methyl ester]-oleanolic acid, is a new natural compound.
藜麦（Chenopodium quinoa）是一种重要的美洲本土粮食作物。食用前，种子必须用H2O清洗以去除苦味并提高营养价值。从墨西哥藜麦种子的温水提取物中，通过监测用卤虫致死率和苦味味觉测试进行的分馏，分离出皂苷1 - 4。通过化学、光谱和酶法，将1 - 4鉴定为齐墩果酸的糖苷。皂苷4，3 - O - [（β - D - 吡喃木糖基）（1→3）] - β - D - 吡喃葡糖醛酸基 - 6 - O - 甲基酯] - 齐墩果酸，是一种新的天然化合物。
