Diterpene glycosides from Korean fermented red pepper paste (gochujang) and their origin

作者：Shin Heung Chule; Cho Jeong Yong; Lee Ki Hoon; Ma Young Kyu; Jeong Jong Hoon; Lee Hyoung Jae; Park Keun Hyung; Moon Jae Hak^*

来源：Food Chemistry, 2012, 130(4): 1024-1030.

DOI：10.1016/j.foodchem.2011.07.125

• Gochujang
• Acycle diterpene glycoside
• Geranyllinalool derivative
• Capsianoside XVIII
• Capsianoside F

Two acyclic diterpene glycosides were isolated from the n-butanol layer (50.84 g) of methanol extracts (1639 g) of gochujang (3 kg, wet wt.), Korean fermented red pepper paste. The chemical structures were elucidated as 6E,10E,14Z-(3S)-17-hydroxygeranyllinalool 17-O-alpha-L-rhamnopyranosyl(1 -%26gt; 4)-[alpha-L-rhamnopyranosyl-(1 -%26gt; 6)]-beta-D-glucopyranoside (1, capsianoside XVIII, 2.3 mg, a novel compound) and capsianoside F (2, 5.3 mg) based on the spectroscopic data of MS and NMR. Compounds 1 and 2 are reported for the first time from gochujang. In addition, the origin of the compounds was determined to be red pepper (Capsicum annuum), which is one of the representative materials of gochujang.

• 出版日期2012-2-15