Kim J, Pezzuto J M, Soejarto D D, Lang F A, Kinghorn A D
Program for Collaborative Research in the Pharmaceutical Sciences, College of Pharmacy, University of Illinois, Chicago 60612.
J Nat Prod. 1988 Nov-Dec;51(6):1166-72. doi: 10.1021/np50060a019.
Polypodoside A, a novel intensely sweet constituent of the rhizomes of Polypodium glycyrrhiza, was established by spectral and chemical methods as 26-O-alpha-L-rhamnopyranosyl-polypodogenin-3-O-alpha-L-rhamnopyran osyl- (1----2)-beta-D-glucopyranoside [1]. At the doses tested, this isolate was not acutely toxic for mice and was nonmutagenic with Salmonella typhimurium strain TM677. This compound was rated by a human taste panel as exhibiting 600 times the sweetness intensity of a 6% w/v aqueous sucrose solution.
多足苷A是甘草状多足蕨根茎中的一种新型高甜度成分，通过光谱和化学方法确定其结构为26-O-α-L-鼠李吡喃糖基-多足蕨皂苷元-3-O-α-L-鼠李吡喃糖基-(1→2)-β-D-吡喃葡萄糖苷[1]。在所测试的剂量下，该分离物对小鼠无急性毒性，对鼠伤寒沙门氏菌TM677菌株无致突变性。该化合物经人类味觉小组评定，甜度强度为6% w/v蔗糖水溶液的600倍。
