Geranyl 6-O-alpha-L-arabinopyranosyl-beta-D-glucopyranoside isolated as an aroma precursor from leaves of a green tea cultivar

被引：41

作者：

Nishikitani, M ^{[1
]}

Kubota, K ^{[1
]}

Kobayashi, A ^{[1
]}

Sugawara, F ^{[1
]}

机构：

[1] INST PHYS & CHEM RES, WAKO, SAITAMA 35101, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1996年 / 60卷 / 05期

关键词：

green tea; Camellia sinensis; geranyl; 6-O-alpha-L-arabinopyranosyl-beta-D-glucopyranoside; geranyl beta-vicianoside; monoterpene alcohol glycoside;

D O I：

10.1271/bbb.60.929

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A new glycosidic aroma precursor was isolated from green tea leaves (Camellia sinensis var. sinensis cv. Yabukita) along with the known primeverosides of cis-linalool 3,6-oxide, linalool and geraniol. These glycosides mere separated by chromatographic isolation on Amberlite XAD-2, ODS hash chromatography, and finally HPLC. The chemical structure of the new unknown glycoside was confirmed as geranyl 6-O-alpha-L-arabinopyranosyl-beta-D-glucopyranoside (geranyl beta-vicianoside) by spectrometric analyses and by an enzymatic hydrolysis with glycosidase followed by GC-MS and HPLC anslyses. Moreover the vicianoside was hydrolyzed with acetone powder obtained from fresh tea leaves to generate the same compounds, suggesting this glycoside to be a tea aroma precursor.

引用

页码：929 / 931

页数：3