Naringin glycosides α-glucosylated on ring B found in the natural food additive, enzymatically modified naringin

Abstract

The constituents of the natural food additive, enzymatically modified naringin, were structurally analyzed. Four constituents were isolated from the glucoamylase-treated sample. An NMR analysis revealed that two of them were novel compounds having 4′-O-α-glucosyl moieties on ring B of the naringenin aglycone. Both the aglycone and the glucose moiety in naringin are shown to be simultaneously glucosylated. © 2000, Taylor & Francis Group, LLC. All rights reserved.