A STUDY ON TRITERPENE COMPONENTS OF CHICLE RESIN

被引：1
|
作者：
SATO, Y
HASEGAWA, S
OHTSU, T
TAKIGUCHI, T
SUZUKI, Y
SHIBATA, M
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1991年 / 38卷 / 07期
关键词：
D O I：
10.3136/nskkk1962.38.595
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A detailed study was carried out on triterpene alcohol acetates contained in chicle resin which is used as a chewin gum base. As a result, we have newly identified phi-taraxasterol acetate, taraxasterol acetate, eupha-7, 2, 4-diene-3-beta-ol acetate and tirucalla-7, 2, 4-diene-3-beta-ol acetate mainly based on H-1-NMR spectra, in addition to alpha-amyrin acetate, beta-amyrin acetate and luperol acetate which have been previously reported. Each of these newly identified compounds is a cyclic triterpene synthesized via dammarenyl cation formed through a ring-closure reaction of all-trans-epoxysquarene which is a chain-type triterpene.
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页码：595 / 600
页数：6
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