ISOLATION AND STRUCTURAL ELUCIDATION OF AROMA CONSTITUENTS BOUND AS GLYCOSIDES FROM SAGE (SALVIA-OFFICINALIS)

Authors
WANG MF SHAO Y HUANG TC WEI GJ HO CT
Citation
Mf. Wang et al., ISOLATION AND STRUCTURAL ELUCIDATION OF AROMA CONSTITUENTS BOUND AS GLYCOSIDES FROM SAGE (SALVIA-OFFICINALIS), Journal of agricultural and food chemistry, 46(7), 1998, pp. 2509-2511
Citations number
21
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Journal of agricultural and food chemistry → ACNP
ISSN journal
00218561
Volume
46
Issue
7
Year of publication
1998
Pages
2509 - 2511
Database
ISI
SICI code
0021-8561(1998)46:7<2509:IASEOA>2.0.ZU;2-1
Abstract
Four glycosidic bound flavor precursors, 1,8-epoxy-p-menthan-2-yl-O-be ta-D-glucopyranoside, (6R,9R)-3-oxo-alpha-ionol beta-D-glucopyranoside , (6R,9S)-3-oxo-alpha-ionol beta-D-glucopyranoside, and eugenylglucosi de, were isolated from the ethanol extract of Dalmatian sage. Their st ructures were elucidated by spectral methods (NMR and MS). All four co mpounds are new to the constituents of sage.