Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation
Abstract
:1. Introduction
2. Results and Discussion
position | 1 | 2 | ||
---|---|---|---|---|
δC | δH | δC | δH | |
1 | 39.3 | 1.20 dd (15.2, 5.6) | 40.0 | 1.01 m |
2.24 m | 2.55 m | |||
2 | 27.2 | 1.55 m | 27.5 | 1.54 m |
1.62 m | 1.59 m | |||
3 | 78.4 | 3.21 dd (11.6, 4.8) | 78.5 | 3.18 dd (10.3, 5.9) |
4 | 38.9 | 39.4 | ||
5 | 54.7 | 0.75 dd (11.9, 1.9) | 55.3 | 0.70 dd (11.1, 3.3) |
6 | 19.5 | 1.09 m | 17.7 | 1.51 m |
1.68 m | 1.58 m | |||
7 | 29.1 | 1.27 ddd (13.4, 12.8, 4.4) | 34.0 | 1.30 m |
1.77 ddd (13.4, 3.0, 2.5) | 1.43 m | |||
8 | 50.9 | 43.3 | ||
9 | 54.8 | 1.41 dd (10.4, 1.3) | 56.9 | 1.48 d (12.1) |
10 | 38.9 | 39.5 | ||
11 | 71.8 | 4.30 d (10.4) | 72.4 | 4.89 d (12.1) |
12 | 208.4 | 212.7 | ||
13 | 89.2 | 82.3 | ||
14 | 46.9 | 45.2 | ||
15 | 27.8 | 1.12 m | 22.6 | 1.06 m |
1.70 m | 2.09 ddd (13.5, 13.2, 4.1) | |||
16 | 25.8 | 0.85 m | 30.5 | 1.17 m |
1.98 ddd (13.9, 13.7, 4.1) | 1.82 ddd (13.6, 13.4, 4.1) | |||
17 | 32.7 | 33.6 | ||
18 | 39.7 | 2.02 dd (13.5, 2.5) | 49.0 | 1.50 dd (13.3, 1.8) |
19 | 35.6 | 1.09 t (13.5) | 38.5 | 1.25 t (13.3) |
2.24 dd (13.5, 2.5) | 1.97 dd (13.3, 1.8) | |||
20 | 30.9 | 31.4 | ||
21 | 34.5 | 1.12 m | 34.0 | 1.16 m (2H) |
1.31 ddd (13.9, 13.4, 4.1) | ||||
22 | 38.6 | 1.13 m | 39.0 | 1.21 m |
1.59 m | 1.37 m | |||
23 | 28.4 | 0.99 s (3H) | 28.2 | 0.99 s (3H) |
24 | 15.7 | 0.77 s (3H) | 15.3 | 0.81 s (3H) |
25 | 15.8 | 1.09 s (3H) | 16.0 | 1.11 s (3H) |
26 | 71.9 | 3.75 dd (9.2, 1.3) | 20.5 | 1.36 s (3H) |
4.27 d (9.2) | ||||
27 | 16.5 | 0.85 s (3H) | 18.5 | 0.91 s (3H) |
28 | 29.4 | 1.00 s (3H) | 31.3 | 1.22 s (3H) |
29 | 33.4 | 0.87 s (3H) | 31.9 | 0.89 s (3H) |
30 | 23.4 | 0.89 s (3H) | 25.0 | 0.96 s (3H) |
3. Experimental
3.1. Materials
3.2. Analytical Procedures
3.3. Extraction and Separation
3.4. Physicochemical Data of Compounds 1 and 2
4. Conclusions
Acknowledgments
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- Sample Availability: Samples of the compounds 1 and 2 are available from the authors.
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Huang, Y.-L.; Nagai, S.; Tanaka, T.; Matsuo, Y.; Saito, Y.; Kouno, I. Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation. Molecules 2013, 18, 4868-4875. https://doi.org/10.3390/molecules18054868
Huang Y-L, Nagai S, Tanaka T, Matsuo Y, Saito Y, Kouno I. Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation. Molecules. 2013; 18(5):4868-4875. https://doi.org/10.3390/molecules18054868
Chicago/Turabian StyleHuang, Yong-Lin, Sachi Nagai, Takashi Tanaka, Yosuke Matsuo, Yoshinori Saito, and Isao Kouno. 2013. "Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation" Molecules 18, no. 5: 4868-4875. https://doi.org/10.3390/molecules18054868