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首页> 外文期刊>Journal of Agricultural and Food Chemistry >NOVEL TARTARIC ACID ISOFLAVONE DERIVATIVES THAT PLAY KEY ROLES IN DIFFERENTIATING JAPANESE SOY SAUCES
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NOVEL TARTARIC ACID ISOFLAVONE DERIVATIVES THAT PLAY KEY ROLES IN DIFFERENTIATING JAPANESE SOY SAUCES

机译:新型酒石酸异黄酮衍生物在区分日本大豆酱中起关键作用

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Nonvolatile components in various brands of Japanese fermented soy sauce were analyzed by gradient reversed phase HPLC. The resulting HPLC profiles were correctly assigned into their original brands by chemometric pattern recognition techniques, such as cluster analysis, linear discriminant analysis (LDA), linear discriminant analysis using genetic algorithm (GALDA), and SIMCA. Three key components found to significantly contribute to the differentiation were isolated by preparative HPLC and purified. Their FAB-MS, H-1- and C-13-NMR, and IR spectra suggested that their molecular weights were 386, 402, and 418, respectively, and that each contained isoflavone moieties. By applying HMBC spectral analysis, these isoflavone derivatives were identified as conjugated ethers of 2,3-dihydroxysuccinic acid (tartaric acid) with daidzein, genistein, and 8-hydroxygenistein. These new isoflavone derivatives are produced during the mash fermentation in the soy sauce manufacturing process. [References: 22]
机译:通过梯度反相HPLC分析了日本各品牌发酵酱油中的非挥发性成分。通过化学计量模式识别技术(例如聚类分析,线性判别分析(LDA),使用遗传算法(GALDA)和SIMCA进行的线性判别分析)将生成的HPLC谱图正确分配到其原始品牌。通过制备型HPLC分离并纯化了发现的对分化有重要贡献的三个关键成分。它们的FAB-MS,H-1-和C-13-NMR和IR光谱表明,它们的分子量分别为386、402和418,并且每个都含有异黄酮部分。通过HMBC光谱分析,这些异黄酮衍生物被鉴定为2,3-二羟基琥珀酸(酒石酸)与大豆苷元,染料木黄酮和8-羟基染料木黄酮的共轭醚。这些新的异黄酮衍生物是在酱油生产过程中的液发酵过程中产生的。 [参考:22]

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