Glucosylation of Capsaicin by Cell Suspension Cultures of<i>Coffea arabica</i>
書誌事項
- タイトル別名
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- Glucosylation of Capsaicin by Cell Suspension Cultures of Coffea arabica.
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説明
Capsaicin was converted into the corresponding glucoside when administered to cell suspension cultures of Coffea arabica cultured in a modified Murashige and Skoog's medium with 5μM 2, 4-dichlorophenoxyacetic acid and 0.5μM kinetin. The glucoside was identified as capsaicin-β-D-glucopyranoside by FAB-MS, 1H-NMR, and hydrolysis with α- and β-glucosidases. The pungency of the glucoside was approximately 1/100 of that of capsaicin.
収録刊行物
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- Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ
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Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ 57 (12), 2192-2193, 1993
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206470421888
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- NII論文ID
- 110002676728
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- NII書誌ID
- AA10824164
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- COI
- 1:CAS:528:DyaK2cXhsFyru7s%3D
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- ISSN
- 13476947
- 09168451
- http://id.crossref.org/issn/09168451
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
