원문정보
초록
영어
In the course of our investigation for chemical constituents in the ethyl acetate layer of Korean black raspberry wine, five compounds were isolated and purified by silica gel column chromatography and high-performance liquid chromatography. The isolated compounds were identified as ethyl succinate (1), vanillic acid (2), ethyl 3,4-dihydroxybenzoate (3), furan-2-ol (4), and 4-(4-hydroxyphenyl)butan-2(S)-ol (5) based on the spectroscopic data of electrospray ionization tandem mass spectrometry and nuclear magnetic resonance. The presence of 2 in Korean black raspberry has previously reported. However, 1 and 3-5 in Korean black raspberry and its wine were isolated for the first time.
목차
서론
재료 및 방법
재료
복분자 와인의 추출 및 용매분획
복분자 와인 EtOAc층의 silica gel column chromatography에의한 정제
HPLC에 의한 정제
NMR 및 MS 분석
결과 및 고찰
복분자 와인의 EtOAc층으로부터 물질의 단리
단리 화합물들의 구조해석
요약
감사의 글
문헌