Kitagawa I, Hori K, Motozawa T, Murakami T, Yoshikawa M
Faculty of Pharmaceutical Sciences, Osaka University, Japan.
Chem Pharm Bull (Tokyo). 1998 Dec;46(12):1901-6. doi: 10.1248/cpb.46.1901.
Two new acylated oleanene-type triterpene oligoglycosides, theasaponins E1 and E2, were isolated from the seeds of tea plant [Camellia sinensis (L.) O. Kuntze]. The structures of theasaponins E1 and E2 were elucidated on the basis of chemical and physicochemical evidence to be expressed as 21-O-angeloyl-22-O-acetyltheasapogenol E 3-O-[beta-D-galactopyranosyl(1-->2])[beta-D-xylopyranosyl(1-->2)-alpha-L - arabinopyranosyl (1-->3)]-beta-D-glucopyranosiduronic acid and 21-O-angeloyl-28-O-acetyltheasapogenol E 3-O-[beta-D-galactopyranosyl(1-->2)][beta-D-xylopyranosyl (1-->2)-alpha-L-arabinopyranosyl (1-->3)-beta-D-glucopyranosiduronic acid, respectively. Theasaponin E1 was found to show antisweet activity.
从茶树[Camellia sinensis (L.) O. Kuntze]种子中分离出两种新的酰化齐墩果烷型三萜寡糖苷，即茶皂苷E1和E2。基于化学和物理化学证据阐明了茶皂苷E1和E2的结构，分别表示为21-O-当归酰基-22-O-乙酰基茶皂苷元E 3-O-[β-D-吡喃半乳糖基(1→2)][β-D-吡喃木糖基(1→2)-α-L-阿拉伯吡喃糖基(1→3)]-β-D-吡喃葡萄糖醛酸苷和21-O-当归酰基-28-O-乙酰基茶皂苷元E 3-O-[β-D-吡喃半乳糖基(1→2)][β-D-吡喃木糖基(1→2)-α-L-阿拉伯吡喃糖基(1→3)]-β-D-吡喃葡萄糖醛酸苷。发现茶皂苷E1具有抗甜味活性。
