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Research on the Glucoside Fraction of the Vanilla Bean

 

作者: G. Leong,   A. Archavlis,   M. Derbesy,  

 

期刊: Journal of Essential Oil Research  （Taylor Available online 1989）
卷期: Volume 1, issue 1  

页码: 33-41

 

ISSN:1041-2905

 

年代: 1989

 

DOI:10.1080/10412905.1989.9699442

 

出版商: Taylor & Francis Group

 

关键词: Vanilla;Vanilla planifolia;glucosides;glucovanillin;p-hydroxy-benzaldehyde glucoside;p-hydroxybenzoic acid glucoside;vanillic acid glucoside

 

数据来源: Taylor

 

摘要:

Using TLC and HPLC, the glucoside fraction of freshly harvested vanilla beans was examined. In addition to confirming that glucovanillin was the most abundant glucoside present, the glucosides of p-hydroxybenzaldehyde, p-hydroxybenzoic acid and vanillic acid also were identified. Using a combination of IR, MS,1H-NMR and13C-NMR, the structure of glucovanillin was proven to be 4-(beta-D-glucopyranosyloxy)-3-methoxybenzaldehyde.

 

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