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Journal of the Korean Chemical Society (JKCS)

ISSN 1017-2548(Print)
ISSN 2234-8530(Online)
Volume 13, Number 1
JKCSEZ 13(1)
February 20, 1969 

Sugar Constituents of Jalapin from Sweet Potato Tubers

고구마수지중 잘라핀의 당구성에 관한 연구
Su Rae Lee, Koo Heung Chung, Ho Sik Kim

이서래, 정구홍, 김호식
고구마중 잘라핀의 당구성을 구명하기 위하여 고구마괴근에서 정제한 잘라핀을 탈아실화한 후 가수분해한 결과 L-rhamnose, D-fucose, D-glucose가 1:1:1의 분자비 및 상기순서의 산안정도를 가짐을 알았다. 탈아실화한 잘라핀 1몰은 2몰을 과옥소산에 의하여 산화되었으나 D-glucose는 산화되지 아니하였다. 따라서 고구마중 탈아실한 잘라핀의 가능한 화학구조를 다음과 같이 제안하였다. L-Rhaf-(1→4)-D-Fucp-(1→3)-D-Glup-(1→11)-jalapinolic acid

Jalapin purified from the tubers of the sweet potato (Ipomoea batatas) was deacylated and subjected to structural elucidation. Complete and degraded acid hydrolyses indicated the presence of L-rhamnose, D-fucose and D-glucose in the molar ratio of 1: 1: 1 and in the increasing order of acid-stability. While two moles of periodate were consumed per mole of the product, D-glucose survived in the oxidation. The following structure was, therefore, proposed tentatively for the deacylated jalapin: L-Rhaf-(1→4)-D-Fucp-(1→3)-D-Glup-(1→11)-jalapinolic acid.

96 - 101
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