High Performance Liquid Chromatography (HPLC.) of Natural Products. III [1]. Isolation of New Tripeptides from the Fermentation Broth ofP. Chrysogenum
作者:N. Neuss、R. D. Miller、C. A. Affolder、W. Nakatsukasa、J. Mabe、L. L. Huckstep、N. La De Higuera、A. H. Hunt、J. L. Occolowitz、J. H. Gilliam
DOI:10.1002/hlca.19800630503
日期:1980.7.9
α-Aminoadipoyl-alanyl-valine, α-aminoadipoyl-serinyl-valine and α-aminoadipoyl-serinyl-isodehydrovaline have been isolated from the fermentation broth of P. chrysogenum. The configuration of α-aminoadipoyl-serinyl-valine has been shown to be L, L, D.
从产黄青霉的发酵液中分离出α-氨基己二酰基-丙氨酰-缬氨酸,α-氨基己二酰基-丝氨酸-缬氨酸和α-氨基己二酰基-丝氨酸-异氢缬氨酸。α-氨基己二酰基-丝氨酸基-缬氨酸的构型已显示为L,L,D。