红参中美拉德反应产物研究

Study on Maillard Reaction Products from Chinese Red Ginseng

摘要:

目的：对红参Panax ginseng C.A.Meyer.中的美拉德反应产物进行研究。方法：采用硅胶柱色谱、Sephadex LH-20柱色谱、制备薄层及高效液相色谱等方法分离化合物，根据理化性质和波谱数据鉴定其结构。结果：分离并鉴定了9个化合物，分别为丙酮-1-O-α-D-甘露糖苷（1），5-羟甲基糠醛（2），3-羟基-2-甲基-4-吡喃酮（3），烟酸（4），4-甲氧基烟酸（5），异麦芽酚-3-O-α-D-甘露糖苷（6），阿魏酸（7），对羟基桂皮酸（8），芒柄花素（9）。结论：化合物1~6为美拉德反应产物，7~8为苯丙酸类化合物，9为异黄酮类化合物；其中化合物1为新化合物，化合物4~5及7~9均为首次从红参中发现。

Abstract:

Objective: To investigate the Maillard reaction products from Chinese red Ginseng. Method: The compounds were isolated and purified by column chromatography over silica gel and Sephadex LH-20, preparative TLC and preparative HPLC. The structures were elucidated by means of physico-chemical properties and spectral data. Result: Nine compounds were separated and identified as:ketopropyl-1-O-α-D-mannopyranoside (1), 5-hydroxymethyl-2-furfural (2), 3-hydroxyl-2-methyl-pyrone (3), nicotinic acid (4), 4-methyoxyl nicotinic acid (5), isomaltol-3-O-α-D-mannopyranoside (6), ferulic acid (7), p-hydroxycinnamic acid (8), formononetin (9). Conclusion: Compounds 1-6 were attainable to Maillard reaction products, 7-8 due to phenylpropionic acids and 9 due to isoflavone, furthermore, compound 1 was a new one, and compounds 4-5 and 7-9 were obtained from Chinese red Ginseng for the first time.