Food Science and Biotechnology

  • 제14권5호
  • /
  • Pages.599-603
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  • 2005
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Chemical Constituents from tile Fruit Peels of Fortunella japonica

  • Cho, Jeong-Yong (Institute of Health Biosciences, The University of Tokushima Graduate Schoo) ;
  • Kawazoe, Kazuyoshi (Institute of Health Biosciences, The University of Tokushima Graduate School) ;
  • Moon, Jae-Hak (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University) ;
  • Murakami, Kotaro (Institute of Health Biosciences, The University of Tokushima Graduate School) ;
  • Takaishi, Yoshihisa (Institute of Health Biosciences, The University of Tokushima Graduate School)
  • 발행 : 2005.10.31
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초록

Chemical constituents of fruit peels of Fortunella japonica Swingle were investigated, and ten compounds were purified and isolated through various chromatographic procedures. Through NMR analysis, isolated compounds were identified as ${\alpha}$-tocopherol (1), lupenone (2), ${\beta}$-amyrin (3), ${\alpha}$-amyrin (4), ${\beta}$-sitosterol (5), ${\beta}$-sitosteryl 3-O-glucopyranoside (6), kaempferide 3-O-rhanmopyranoside (7), 3',5'-di-C-${\beta}$-glucopyranosylphloretin (8), acacetin 7-O-neohesperidoside (9), and acacetin 8-C-neohesperidoside (10). Compounds 1-7 were identified for the first time by our group from fruit peels of F. japonica.

키워드

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