Identification of allyl esters in garlic cheese     

Herbrand K  Hammerschmidt FJ  Brennecke S  Liebig M  Lösing G  Schmidt CO  Gatfield I  Krammer G  Bertram HJ 《Journal of agricultural and food chemistry》2007,55(19):7874-7878

This study describes the identification of six allyl esters in a garlic cheese preparation and in a commercial cream cheese. The extracts were prepared by liquid/liquid extraction and concentrated by the SAFE process. The identification of the allyl esters of acetic, butyric, hexanoic, heptanoic, octanoic, and decanoic acids is based on the correlation of their mass spectrometric data and chromatographic retention time data obtained from the extracts with those of authentic standards. In addition to the gas chromatography (GC)/mass spectrometry analysis, the flavor ingredients were characterized by GC sniffing by a trained flavorist. Some of the esters were isolated by preparative GC.  相似文献   

Large-scale biotechnological production of the antileukemic marine natural product sorbicillactone A          下载免费PDF全文

Bringmann G  Gulder TA  Lang G  Schmitt S  Stöhr R  Wiese J  Nagel K  Imhoff JF 《Marine drugs》2007,5(2):23-30

In the search for novel bioactive compounds from sponge-derived microorganisms, we have recently identified two structurally and biosynthetically unprecedented fungal metabolites, the novel-type alkaloids sorbicillactone A and sorbicillactone B. Sorbicillactone A is active against leukemia cells without showing notable cytotoxicity. Therefore, we have developed an efficient process for its biotechnological production and isolation on a large scale supplying sufficient material for the ongoing preclinical investigations and structure-activity relationship (SAR) studies.  相似文献