Isolation and Structure of Antimicrobial Substances from Paprika Seeds

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Antimicrobial substances were isolated from the 50% ethanol extract of paprika seeds by ODS open column chromatography and reverse phase HPLC. Ten compounds (1-10) which demonstrated antimicrobial activity against <I>Saccharomyces cerevisiae</I> (MIC=1.3-2.6 mg/<I>l</I>) were isolated. The structure of the major compound, 4 (MIC=2.6 mg/<I>l</I>), was determined to be 3β-<I>O</I>-{β-D-glucopyranosyl-(l→3)-β-D-glucopyransyl-(1→3)-[β-D-glucopyranosyl-(1→2)]-β-D-glucopyransyl-(1→4)-β-D-galactopyranosy}-2α-hydroxyl-(25R)-5α-spirostane by MS, NMR and sugar analyses.

収録刊行物

  • Food science and technology research

    Food science and technology research 6(2), 99-101, 2000-05-01

    Japanese Society for Food Science and Technology

参考文献:  13件中 1-13件 を表示

被引用文献:  1件中 1-1件 を表示

各種コード

  • NII論文ID(NAID)
    10013008108
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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