军事医学Issue(1)：62-66,5.DOI:10.7644/j.issn.1674-9960.2014.01.017
味噌含氮类化学成分研究
Nitrogenous chemical constituents of Weiceng
陈权威 1田瑛 2陈恒文 2高婷 1董俊兴2
作者信息
- 1. 中南大学药学院，长沙 410013
- 2. 北京放射与辐射医学研究所，北京 100850
- 折叠
摘要
Abstract
Objective To investigate the nitrogenous chemical constituents of Weiceng .Methods Weiceng extract was subjected to various column chromatography and spectroscopic methods were used for the elucidation of compounds .Results Seventeen compounds were isolated and identified as cyclo-(Leu-Tyr)(1), cyclo-(Phe-Tyr) (2), cyclo-(Pro-Gly) (3), L-Pyroglutamic acid methyl ester (4), uracil (5), thymine (6), N-acetylphenylalanine (7), tyrosine (8), phenylala-nine (9), phenylalanine methyl ester (10), N-methyl leucine (11), isoleucine (12), valine (13), leucine (14), glutamic acid (15), glycine (16) and aspartic acid (17).Conclusion All the seventeen compounds are isolated from Weiceng for the first time .Before this study , cyclopeptides 1-3 have never been isolated from soy bean or its products .关键词
味噌/环肽/氨基酸/化学成分Key words
Weiceng/cyclopeptides/amino acids/chemical constituent分类
轻工纺织引用本文复制引用
陈权威,田瑛,陈恒文,高婷,董俊兴..味噌含氮类化学成分研究[J].军事医学,2014,(1):62-66,5.
