甜叶菊化学成分及其甜度的研究

Analysis of the Chemical constituents of Stevia rebaudiana and its sweetness

以工业化的提取分离工艺从甜叶菊干叶中分离提纯得到了甜菊糖苷粗品;利用正相硅胶层析柱以及葡聚糖凝胶、十八烷基硅烷键合硅胶、聚苯乙烯树脂等反相层析柱,分离纯化甜菊糖苷粗品得到5个化合物;再利用薄层层析色谱,质谱,核磁共振等分析手段对所得各单体进行了结构鉴定。结果表明分离得的5种化合物分别为6-羟基-11(β-D-吡喃葡萄糖基)-2-十二酮(6-hydroxy-11-(β-D-glucopyranosyl)-2-cyclododecanone,Ⅰ)、莱鲍迪A苷(re-baudioside A,Ⅱ)、莱鲍迪B苷(rebaudioside B,Ⅲ)、莱鲍迪M苷(rebaudioside M,Ⅳ)和葡萄糖(glucose,Ⅴ),其中单体Ⅰ为新的化合物。利用甜度定量预测模型对化合物Ⅰ、Ⅱ、Ⅲ、Ⅳ进行甜度分析,其甜度分别为蔗糖的113.6、225.0、325.0、29.4倍。

Extraction and separation of the products from Stevia rebaudiana obtained through an industrial process afforded five purified compounds using silica gel column chromatography, reversed-phase Sephadex LH-20, ODS-A and MCI-GEL chromatography. Identification of by TLC, MS and NMR showed that the five purified compounds were 6-hydroxy-ll-（β-D-glucopyranosyl）-2-cyclododecanone （ I ）, rebaudioside A （II）, rebaudioside B （Ⅲ）, rebaudioside M （IV） , and glucose （ V ）. The monomer I was a new compound. In silico prediction software was used to predict the 113.6, 225.0, 325. sweetness of compounds I , 11 , Ⅲ and IV. Their sweetness values were predicted to be 0, and 29.4 times larger than sugar, respectively.