6-O-alpha-L-arabinopyranosyl-beta-D-glucopyranosides as aroma precursors from passion fruit

被引：30

作者：

Chassagne, D

Crouzet, J

Bayonove, CL

Brillouet, JM

Baumes, RL

机构：

[1] UNIV MONTPELLIER 2,LAB GEN BIOL SCI ALIMENTS,INRA,UNITE MICROBIOL & BIOCHIM IND,F-34095 MONTPELLIER 05,FRANCE

[2] INRA,INST PROD VIGNE,LAB POLYMERES,F-34060 MONTPELLIER O1,FRANCE

[3] INRA,LAB AROMES & SUBSTANCES NAT,F-34060 MONTPELLIER O1,FRANCE

来源：

PHYTOCHEMISTRY | 1996年 / 41卷 / 06期

关键词：

Passiflora edulis; Passifloraceae; passion fruit; linalyl; 6-O-alpha-L-arabinopyranosyl-beta-D-glucopyranoside; benzyl; 3-methyl-but-2-en-1-yl; aroma precursor;

D O I：

10.1016/0031-9422(95)00814-4

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：

The 6-O-alpha-L-Arabinopyranosyl-beta-D-glucopyranosides of linalool, benzyl alcohol and 3-methyl-but-2-en-1-ol were isolated from passion fruit (Passiflora edulis) by adsorption chromatography on XAD-2 resin, then further extracted on the same resin after partial enzymic hydrolysis and semi-preparative chromatography on RP-18 phase by HPLC. Their structures were identified by H-1 NMR spectroscopy and mass spectral analysis and by methylation analysis of the carbohydrate moieties.

引用

页码：1497 / 1500

页数：4

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