Purification and Characterization of Major Components in "Eucalyptus Leaf Extract" as a Natural Food Additive
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Accession number;06A0586486
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| Title;Purification and Characterization of Major Components in "Eucalyptus Leaf Extract" as a Natural Food Additive |
| Author;
SAKAI SHINOBU
(Iyakuhinshokuhin'eiseiken)
SAKAI SHINOBU
(Graduate School of Pharmaceutical Sci., Chiba Univ., JPN)
TOIDA TOSHIHIKO
(Graduate School of Pharmaceutical Sci., Chiba Univ., JPN)
KAWAHARA NOBUO
(Iyakuhinshokuhin'eiseiken)
GODA YUKIHIRO
(Iyakuhinshokuhin'eiseiken)
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Journal Title;Japanese Journal of Food Chemistry
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Journal Code:L4470A
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ISSN:1341-2094
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VOL.12;NO.3;PAGE.135-139(2005)
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| Figure&Table&Reference;TBL.2, REF.13 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;"Eucalyptus leaf extract", a natural food additive, is commercially available as steam distillate, or an ethanol extract of eucalyptus (Eucalyptus globulus LABILL) leaf and is officially approved in the "Lists of Existing Food Additives in Japan". In our ongoing study to evaluate its quality and safety as a food additive, major components in "Eucalyptus leaf extract" were purified and characterized. Five major compounds were purified from "Eucalyptus leaf extract" by the preparative HPLC. Each component was identified as gallic acid, quercetin 3-O-.BETA.-D-glucuronide, kaempferol 3-O-.BETA.-D-glucuronide, 2,4-dihydroxy-3-(3-methyl-1-butenyl)-5-methylbenzaldehyde 6-O-.BETA.-D-glucopyranoside, named globuluside and macrocarpal I by NMR and FAB-MS. A novel compound, globuluside, was newly purified and characterized from naturally occurring materials on the basis of the spectral evidence. (author abst.) |
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