Constituents of pepper. Part II. Structure and synthesis of new phenolic amides from Piper nigrum L.

DOI 被引用文献2件
  • INATANI Reiko
    Department of Food and Nutrition, Faculty of Science of Living, Osaka City University
  • NAKATANI Nobuji
    Department of Food and Nutrition, Faculty of Science of Living, Osaka City University
  • FUWA Hidetsugu
    Department of Food and Nutrition, Faculty of Science of Living, Osaka City University

抄録

New phenolic amides, N-trans-feruloyl piperidine (4a), N-5-(4-hydroxy-3-methoxyphenyl)-2E, 4E-pentadienoyl piperidine (5a) and N-5-(4-hydroxy-3-methoxyphenyl)-2E-pentenoyl piperidine (6a) were isolated from the fruit of white pepper (Piper nigrum L.). The fine structure of each compound was examined by spectroscopic analysis and synthesis.

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被引用文献 (2)*注記

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詳細情報 詳細情報について

  • CRID
    1390001206463622272
  • NII論文ID
    130000028592
  • DOI
    10.1271/bbb1961.45.667
  • COI
    1:CAS:528:DyaL3MXktVegurw%3D
  • ISSN
    18811280
    00021369
    http://id.crossref.org/issn/00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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