Experimental Research Center, China Academy of Chinese Medical Sciences, Beijing 100700, China.
State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; Center for Post-doctoral research, China Academy of Chinese Medical Sciences, Beijng 100700, China; School of Resources Environmental & Chemical Engineering, Nanchang University, Nanchang 330031, China.
Fitoterapia. 2020 Jun;143:104543. doi: 10.1016/j.fitote.2020.104543. Epub 2020 Mar 6.
Although the bioactive compounds in goji have been thoroughly identified and quantified, little information is available on the bitter compounds in the berries, and no systematic works on the substances responsible for their bitterness have been performed. Herein, the substances contributing to the bitterness of berries were isolated and purified from bitter-tasting goji by the combined use of column chromatography and high-pressure liquid chromatography (HPLC). The bitterness of the isolated compounds was evaluated using a biosensor with immobilized rat taste-bud tissues. The structures were elucidated via comprehensive mass spectrometry (MS) and nuclear magnetic resonance (NMR) analyses. Seven spermine or spermidine alkaloids were identified, including four new compounds (lyciamarspermidines A and B and lyciamarspermines A and B). The intensities of the bitterness levels of the isolated compounds differed with the number of glucose substituents. These isolated compounds all contribute to the bitterness of goji. The results of this study provide opportunities for the further investigation of the bitterness of goji.
尽管枸杞中的生物活性化合物已经被彻底鉴定和定量，但关于浆果中的苦味化合物的信息却很少，而且没有对其苦味物质进行系统的研究。本文采用柱层析和高效液相色谱（HPLC）相结合的方法，从苦味枸杞中分离和纯化出了导致其苦味的物质。采用固定化大鼠味蕾组织的生物传感器评价了分离化合物的苦味。通过全面的质谱（MS）和核磁共振（NMR）分析确定了化合物的结构。鉴定出了 7 种亚精胺或精胺生物碱，包括 4 种新化合物（lyciamarspermidines A 和 B 以及 lyciamarspermines A 和 B）。分离出的化合物的苦味强度随葡萄糖取代基数量的不同而不同。这些分离出的化合物都对枸杞的苦味有贡献。本研究结果为进一步研究枸杞的苦味提供了机会。
