Two novel glycosyl cinnamic and benzoic acids from korean black raspberry (Rubus coreanus) wine

• Published in: Food science and biotechnology Vol. 23; no. 4; pp. 1081 - 1085
• Main Authors: Cho, Jeong-Yong, Kim, Seong Ja, Lee, Hyoung Jae, Moon, Jae-Hak
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.08.2014; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Note; 식품과학; β; Korean black raspberry wine; glucopyranosylcinnamic acid; (; 8; diglycosyl benzoicacid; glucopyranosyl psicofuranose
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-014-0148-7

Korean black raspberry ( Rubus coreanus ) wine was solvent-fractionated with n -hexane, ethyl acetate, and n -butanol and the n -butanol layer was purified by various column chromatographic procedures, including Amberlite XAD-2, Sephadex LH-20, and octadecylsilane resins as well as high performance liquid chromatography. Two novel glycosyl cinnamic and benzoic acids were isolated and their structures were ( E )-8- O -β- d -glucopyranosylcinnamic acid (1) and 3′-[ O -β- d -glucopyranosyl)(1″→6′)-α- d -psicofuranosyl] benzoate (2) based on the spectroscopic data obtained by high resolution fast-atom bombardment mass spectroscopy and nuclear magnetic resonance analyses.