Park Hee-Jung, Cho Jin-Gyeong, Baek Yoon-Su, Seo Kyeong-Hwa, Kim Su-Yeon, Choi Myung-Sook, Lee Kyung-Tae, Jeong Tae-Sook, Chung Hae-Gon, Kang Eun-Gyeong, Baek Nam-In
1Graduate School of Biotechnology and Institute of Life Science & Resources, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea.
Floriculture Research Division, National Institute of Horticultural and Herbal Science, RDA, Wanju, Jeonbuk, 55365 Korea.
Food Sci Biotechnol. 2016 Feb 29;25(1):27-32. doi: 10.1007/s10068-016-0004-z. eCollection 2016.
Identification of bitter components from the aerial parts of Pamp. was performed to search for a method to eliminate the bitter taste from products. The aerial parts of were extracted in an aqueous EtOH solution, and the obtained extracts were partitioned into essential-oil, flavonoid-rich, -BuOH, and aqueous fractions. Two purified bitter sesquiterpenoids were identified through repeated column chromatography of the bitterest fraction, the flavonoid-rich fraction, through an activity-guided fractionation method. The compounds were identified to be 1α,6α,8α-trihydroxy-5α,7βH-guaia-3,9,11(13)-trien-12-oic acid and artecalin, respectively, based on the interpretation of NMR, MS, and IR spectroscopic data. Both compounds were 50 times bitterer than caffeine and had similar bitterness to quinine HCl. Neither eupatilin nor jaceosidin, the major active components of , showed any bitterness.
为寻找去除产品苦味的方法，对潘普（Pamp.）地上部分的苦味成分进行了鉴定。将其地上部分在乙醇水溶液中提取，所得提取物被分成精油、富含黄酮类化合物的部分、正丁醇部分和水部分。通过对最苦部分（富含黄酮类化合物的部分）进行反复柱色谱分离，并采用活性导向分级分离法，鉴定出两种纯化的苦味倍半萜类化合物。根据核磁共振（NMR）、质谱（MS）和红外光谱（IR）数据的解析，确定这两种化合物分别为1α,6α,8α - 三羟基 - 5α,7βH - 愈创木 - 3,9,11(13) - 三烯 - 12 - 酸和阿泰卡林。这两种化合物的苦味均比咖啡因强50倍，且与盐酸奎宁的苦味相似。潘普（Pamp.）的主要活性成分灯盏乙素和蒙花苷均无苦味。
