Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
R 1 O
R 2
H
3
RO
H 3C
HOOC
O
H3C CH 3
11
CH3 CH3 COOH
Glycyrrhizine (24.22): R = β-GlcCOOH-β-GlcCOOH (2→1); glycyrrhetinic acid (24.23), R = H,
GlcCOOH-β-D-glucuronopyranosyl; apioglycyrrhizine (24.24), R = β-GlcCOOH-βapioFur(2→1);
araboglycyrrhizine (24.25), R = β-GlcCOOH-α-L-Ara(2→1), β-GlcCOOH - β-Dglucuronopyranosyl,
β-apio-Fur - β-D-apiofuranosyl, α-L-Ara - α-L-arabinopyranosyl
R 1 O
The synthetic phyllodulcin analog 2-(3-hydroxy-4-methoxyphenyl)-1,3-benzodioxane
(24.41) 2 is the sweetest of all synthetic derivatives. Its very high sweetness
is marred by its instability: the molecule slowly hydrolyzes. Its aqueous solutions
stored at 25°C lose sweetness completely within 7 days. 2
H 3C
20
30
CH 3
R 1 R
O
2
H
H
a b
HO
OR 2
OH
HOOC
Periandrine I (a) (24.26): R1 = β-GlcCOOH-β-GlcCOOH(2→1), R2 = CH=O;
Periandrine III (a) (24.27): R1 = β-GlcCOOH-β-GlcCOOH(2→1), R2 = CH2OH;
Periandrine II (b) (24.28): R1 = β-GlcCOOH-β-GlcCOOH(2→1), R2 = CH=O;
Periandrine IV (b) (24.29): R1 = β-GlcCOOH-β-GlcCOOH(2→1), R2 = CH2OH,
β-GlcCOOH-β-D-glucuronopyranosyl.
R1 = β-Glc-β-Glc(6→1), R2 = β-Glc-β-Glc(6→1)-β-Glc-β-Glc(2→1)
R 1 O
(24.30)
HO CH 2OR 2
Carnosifloside V (24.31) and carnosifloside VI (24.32); a - R1 = β-Glc, R2 = β-Glc-β-Glc(2→1);
b - R1 = β-Glc, R2 = β-Glc-β-Glc(6→1); Glc - D-glucopyranosyl
H