Characterizatoin of Fucoxanthin and Fucoxanthinol Esters in the Chinese Surf Clam, Mactra chinensis

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• 作者：Takashi Maoka ; Yasuhiro Fujiwara ; Keiji Hashimoto ; Naoshige Akimoto
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：February 21, 2007
• 年：2007
• 卷：55
• 期：4
• 页码：1563 - 1567
• 全文大小：65K
• 年卷期：v.55,no.4(February 21, 2007)
• ISSN：1520-5118

文摘

Fucoxanthin and fucoxanthinol fatty acid esters in the clam, Mactra chinensis, were characterizedon the basis of ¹H NMR and FAB-MS spectra. ¹H NMR revealed that the hydroxy group at C-3 infucoxanthin and fucoxanthinol was acylated. 3'-O-Acylated compounds such as fucoxanthinol 3'-ester or fucoxanthinol 3,3'-diester were not found in the clam. The fatty acids esterified with fucoxanthinand fucoxanthinol were identified as C24:6, C22:5, C22:6, C20:5, C20:0, C20:1, C18:0, C18:1, C16:0, C16:1, and C14:0 by FAB-MS data.