한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제9권2호
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- Pages.131-136
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- 1994
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
한국산 씀바귀의 Flavonoid 성분에 관한 연구
Flavonoidal constituent in Korean Lactuca dentata Makino
- Chung, Kang-Hyun (Korea Food Research Institute) ;
- Yoon, Kwang-Ro (Department of Food Science and Technology, Chung-Ang University) ;
- Kim, Jun-Pyong (Department of Food Science and Technology, Chung-Ang University)
- 발행 : 1994.06.30
초록
한국산 씀바귀(Lactuca dentata Makino)의 ethylacetate 추출물에서 6 종류의 flavonoid 성분이 TLC에 의해서 검출 되었으며, 이들은 극성에 따라서 A에서 F가지 명명되었다. 그들 중 주성분으로 생각되는 물질 E를 column chromatography을 이용하여 분리정제 하였다. 물질 E의 녹는 점은
The ethylacetate extract of Lactuca dentata Makino showed 6 flavonoidal components as detected by ferric chloride solution. The flavonoidal constituent of Lactuca dentata Makino was isolated and purified by the series of column chromatography. The chemical structure of one of the flavonoidal component named as compound E was identified by UV, IR and NMR spectrometry. The melting point range of compound E was
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