생약학회지 (Korean Journal of Pharmacognosy)
- 제6권1호
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- Pages.15-21
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- 1975
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- 0253-3073(pISSN)
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- 2288-9299(eISSN)
인삼(人蔘)의 Ether추출물(抽出物)의 성분(成分)에 관한 연구(硏究)(I) -유리지방산(遊離脂肪酸)에 관한 연구(硏究)-
Studies on the Components in the Ethereal Extract of Panax ginseng(I) -Studies on the Free Fatty Acids-
- Cook, Chae-Ho (Department of Organic Pharmaceutical Manufacturing Chemistry, College of Pharmacy Seoul National University) ;
- An, Seung-Ho (Department of Organic Pharmaceutical Manufacturing Chemistry, College of Pharmacy Seoul National University)
- 발행 : 1975.03.15
초록
인삼(人蔘)의 ether 추출물(抽出物)로부터 유리(遊離) 지방산(脂肪酸)을 분리(分離)하고 이것을 diazomethane으로 처리하여 methyl ester를 만든 다음 초산수은 및 column chromatography를 이용(利用)하여 포화(飽和) 지방산(脂肪酸)과 불포화(不飽和) 지방산(脂肪酸)으로 분리(分離)하였다. 분리(分離)된 지방산(脂肪酸)을 G. L. C.에 의하여 분석(分析)하여 다음과 같은 결론(結論)을 얻었다. 1) 한국산(韓國産) 인삼(人蔘) 6년생근중(年生根中)에는 유리(遊離) 지방산(脂肪酸)이 0.28% 함유(含有)되어 있다. 2) 인삼중(人蔘中)에서 24 종류(種類)의 유리(遊離) 지방산(脂肪酸)이 발견(發見)되었으며 그 중(中) 22 종류(種類)는 G. L. C.에 의(依)하여 확인(確認)되었으나, 나머지 2 종류(種類)는 G. L. C. data 만 가지고는 확인(確認)할 수 없었다. 미확인(未確認)의 두 지방산(脂肪酸)은 그 양(量)이 다량(多量)이었으며 천연(天然)에 흔히 존재(存在)하지 않는 unusual fatty acids 라고 사료(思料)된다. 3)
The free fatty acids were prepared from the ethereal fraction of Panax ginseng. The prepared acids were methylated with diazomethzne. The methyl esters of saturated and unsaturated fatty acids were separated by the means of mercuric acetate method and column chromatography. The separated methyl esters were gaschromatographed and analyzed. The obtained conclusions were as follows. 1. The root of six-year old Korean Panax ginseng contains 0.28% of free fatty acids. 2. It was found that 24 kinds of free fatty acids existed in Panax ginseng. Among them, 22 kinds of free fatty acids were indentified by the gas chromatogram and the graphical method but the rest, 2 kinds of them were not identified by the only gas chromatographical data. The amount of each free fatty acid which was not identified was predominant and they were supposed to be unusual free fatty acids which would not commonly exist in nature. These results were shown in Table III. 3.
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