作者:PARAMESH JANGILI、PERLA RAMESH、BISWANATH DAS
DOI:10.1007/s12039-016-1175-0
日期:2016.11
A novel sphingosine, 1,2-diacetyl D-erythro-sphinganine having a characteristic almond flavour was isolated from the edible mushroom Grifola gargal. We have synthesized this sphinganine along with the three other sphingolipids, such as 1,2-diacetyl L-threo-sphinganine, D-erythro-sphinganine triacetate and L-threo-sphinganine triacetate using Garner aldehyde as the starting material involving the Grignard
从食用蘑菇Grifola gargal中分离出一种具有特征性杏仁风味的新型鞘氨醇,1,2-二乙酰基D-赤型-鞘氨醇。我们已合成与三个其它鞘脂类沿着该神经鞘氨醇,如1,2-二乙酰L-苏-sphinganine,D-赤-sphinganine三乙酸酯和L-苏使用加纳醛为涉及格利雅反应的起始材料-sphinganine三乙酸酯和光延反转。首次合成了鞘脂1,2-二乙酰基D-赤型-鞘氨醇和1,2-二乙酰基L-苏型-鞘氨醇。 从食用蘑菇Grifola gargal中分离出了具有特征性杏仁风味的新型鞘氨醇,1,2-二乙酰基D-赤型-鞘氨醇。我们已合成与三个其它鞘脂类沿着该神经鞘氨醇,如1,2-二乙酰L-苏-sphinganine,D-赤-sphinganine三乙酸酯和L-苏使用加纳醛为涉及格利雅反应的起始材料-sphinganine三乙酸酯和光延反转。首次合成了鞘脂,1,2-二乙酰基D-赤型-鞘氨醇和1,2-二乙酰基L-苏型-鞘氨醇。