著者

小湊 潔

出版者

公益社団法人日本薬学会

雑誌

Chemical & pharmaceutical bulletin (ISSN:00092363)

巻号頁・発行日

vol.17, no.11, pp.2198-2200, 1969-11-25

被引用文献数

1

---

In the previous paper, scordinin A_1 was isolated from boiled garlic, and it was seemed as the biological active component in garlic. In this paper the constituents of scordinin A_1 were described from the hydrolysis products of scordinin A_1. By acid hydrolysis of scordinin A_1,fructuronic acid was detected, and by garlic enzyme allyl mercaptan was proved. And by hydrolysis with barium hydroxide, one kind of peptide, scormin, was isolated. From the above results, the author presumed that allyl thiofructuronic acid combined with scormin to form scordinin A_1,and on the chemical structure of scormin will be discussed in Part III in this series.