Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

Mingfu Wang; Yu Shao; Tzou Chi Huang; Guor Jien Wei; Chi Tang Ho

doi:10.1021/jf980160i

Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

Mingfu Wang, Yu Shao, Tzou Chi Huang, Guor Jien Wei, Chi Tang Ho^*

^*此作品的通信作者

食品安全及健康風險評估研究所

研究成果: Article › 同行評審

21 引文斯高帕斯（Scopus）

摘要

Four glycosidic bound flavor precursors, (1S,2R,4R)-l,8-epoxy-p-menthan-2-yl-O-β-D-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-D-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-D-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.

原文	English
頁（從 - 到）	2509-2511
頁數	3
期刊	Journal of Agricultural and Food Chemistry
卷	46
發行號	7
DOIs	https://doi.org/10.1021/jf980160i
出版狀態	Published - 7月 1998

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title = "Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)",

abstract = "Four glycosidic bound flavor precursors, (1S,2R,4R)-l,8-epoxy-p-menthan-2-yl-O-β-D-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-D-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-D-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.",

keywords = "C norisoprenoid, Flavor precursors, Monoterpenes, Sage, Salvia officinalis",

author = "Mingfu Wang and Yu Shao and Huang, {Tzou Chi} and Wei, {Guor Jien} and Ho, {Chi Tang}",

year = "1998",

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T1 - Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

AU - Wang, Mingfu

AU - Shao, Yu

AU - Huang, Tzou Chi

AU - Wei, Guor Jien

AU - Ho, Chi Tang

PY - 1998/7

Y1 - 1998/7

N2 - Four glycosidic bound flavor precursors, (1S,2R,4R)-l,8-epoxy-p-menthan-2-yl-O-β-D-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-D-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-D-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.

AB - Four glycosidic bound flavor precursors, (1S,2R,4R)-l,8-epoxy-p-menthan-2-yl-O-β-D-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-D-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-D-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage.

KW - C norisoprenoid

KW - Flavor precursors

KW - Monoterpenes

KW - Sage

KW - Salvia officinalis

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DO - 10.1021/jf980160i

M3 - Article

AN - SCOPUS:0001058980

SN - 0021-8561

VL - 46

SP - 2509

EP - 2511

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 7

ER -

Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

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