カキ果のアルコール抽出時におけるメチルおよびエチルβ‐Ｄ‐フルクトフラノシドの生成

Abstract

Enzymatic formation of methyl and ethyl β-D-fructofuranosides was investigated in aqueous methanol and ethanol extracts of Japanese persimmon fruits. The fruits were extracted with 60% methanol or 40% ethanol at 20°C for 24 hr. The extracts were concentrated and submitted to Dowex 1X2 (OH) column chromatography, to separate methyl and ethyl β-D-fructofuranoside for 13C-NMR and polarimetric analysis. The invertase in the persimmon was active considering the high concentration of methanol and ethanol. The formation of β-D-fructofuranosides in the alcoholic extracts of the fruits was due to the action of invertase. In extraction at 20°C for 24 hr, 40_??_50% methanol gave 10_??_15% methyl, and 20% ethanol, 3_??_6% ethyl β-D-fructofuranosides, to total mono and oligo saccharides (free sugars).