大豆皂苷衍生物的合成

doi:10.7506/spkx1002-6630-201322025

食品科学 ›› 2013, Vol. 34 ›› Issue (22): 123-127.doi: 10.7506/spkx1002-6630-201322025

大豆皂苷衍生物的合成

郭文秀，严心彬，赵大云

上海交通大学食品科学与工程系，上海 200240

收稿日期:2012-09-24 修回日期:2013-10-22 出版日期:2013-11-25 发布日期:2013-12-05
通讯作者: 赵大云 E-mail:dyzhao@sjtu.edu.cn
基金资助:
自然科学基金

Development of Semisynthetic Soyasaponin Derivatives

GUO Wen-xiu，YAN Xin-bin，ZHAO Da-yun

Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China

Received:2012-09-24 Revised:2013-10-22 Online:2013-11-25 Published:2013-12-05
Supported by:
NSFC

摘要/Abstract

摘要：

选择碳化二亚胺法，使大豆皂苷单体Ab分别与十二烷胺、苯乙胺发生缩合反应，在Ab的C—3—O葡萄糖醛酸羧基上形成酰胺键，得到两种非极性强的衍生物，并利用傅里叶红外光谱、质谱、核磁共振等方法加以鉴定。合成的目标衍生物可用于深入探讨大豆皂苷及其衍生物与其免疫佐剂活性的定量构效关系研究。

关键词: 大豆皂苷Ab, 十二胺, 苯乙胺, 衍生物

Abstract:

The natural structure of saponins may not stay in the best active state. To enlarge its application and gain intensive
insight into the relationship between structure and function, modification of sugar chains in soyasaponins is required.
Derivatives of soyasaponin Ab were prepared by adding either dodecylamine or phenylethylamine in the presence of carbodiimide.
The semi-synthesized derivatives of soyasaponin Ab with weak polarity were identified by IR, EMI-MS, and
NMR. The derivatives can be used for further exploration of the relationship between immunostimulating adjuvant/haemolytic
activities and molecular structure of soyasaponins and their derivatives.

Key words: soyasaponin Ab, dodecylamine, phenylethylamine, derivatives

中图分类号:

TS207.3

郭文秀，严心彬，赵大云. 大豆皂苷衍生物的合成[J]. 食品科学, 2013, 34(22): 123-127.

GUO Wen-xiu，YAN Xin-bin，ZHAO Da-yun. Development of Semisynthetic Soyasaponin Derivatives[J]. FOOD SCIENCE, 2013, 34(22): 123-127.

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大豆皂苷衍生物的合成

Development of Semisynthetic Soyasaponin Derivatives

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