酶水解与氧化裂解联用制备罗汉果醇和11-氧代罗汉果醇

Preparation of Mogrol and 11-Oxo-mogrol by Enzymatic Hydrolysis Combined with Oxidation Degradation

使用酶水解-氧化裂解联用法,以罗汉果皂苷为起始原料,制备罗汉果醇(3)和11-氧代罗汉果醇(4)。本法将罗汉果皂苷先用酶水解去除部分糖基,降低糖链长度和复杂度,再进行氧化裂解制备苷元。该方法可弥补单一氧化裂解收率低以及酶水解无法制备苷元的缺点,大幅提高2种罗汉果皂苷元的收率。经试验条件优化,确定方法如下:罗汉果皂苷经β-葡萄糖苷酶水解1次,再以过量100%的高碘酸钠于60℃氧化裂解制备苷元,总收率约52%。本法可根据实际情况和需要进行调整,方案灵活,适合大量样品的制备。

Mogrol （3） and 11-oxo-mogrol （4） were prepared by a method combining enzymatic hydrolysis and oxidation degradation with mogroside as the starting material. The first step was partial hydrolysis of mogroside by enzymatic hydrolysis method, which could shorten and simplify its glucose chain. The following step was oxidative degradation to get the two species of sapogenins. The combined procedure could make up for the deficiency of either enzymatic hydrolysis or oxidation degradation respectively, and produce higher yield. The optimized process was as follows： enzymatic hydrolysis with β-glucosidase for one time, followed by the oxidation with 100% excess of sodium periodateat at 60℃ to prepare 3 and 4, the total yield was about 52 %. This combined method can be adjusted according to the actual situation and needs, and especially suitable for the preparation of a large amount of samples.