| 词条 | Ziziphin |
| 释义 |
| Verifiedfields = changed | Watchedfields = changed | verifiedrevid = 401621762 | ImageFile=Ziziphin.png | ImageSize=200px | IUPACName= | OtherNames= |Section1={{Chembox Identifiers | CASNo_Ref = {{cascite|correct|??}} | CASNo=73667-51-3 | PubChem=441957 | ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}} | ChemSpiderID = 390526 | SMILES=C[C@H]1[C@@H]([C@H]([C@H]([C@@H](O1)O[C@H]2CO[C@H]([C@@H]([C@H]2O)O)O[C@H]3CC[C@@]4([C@H]5CC[C@@H]6[C@H]7[C@@](C[C@@H](O[C@@]78C[C@]6([C@@]5(CC[C@H]4C3(C)C)C)CO8)C=C(C)C)(C)O[C@H]9[C@@H]([C@@H]([C@H]([C@@H](O9)C)O)OC(=O)C)OC(=O)C)C)O)O)O |Section2={{Chembox Properties | C=51 | H=80 | O=18 | MolarMass=981.17 g/mol | Appearance= | Density=1.345 g/cm3 | MeltingPt= | BoilingPt= | Solubility= |Section3={{Chembox Hazards | MainHazards= | FlashPt= | AutoignitionPt = }} Ziziphin, a triterpene glycoside which exhibits taste-modifying properties, has been isolated from the leaves of Ziziphus jujuba (Rhamnaceae). Among ziziphin's known homologues found in this plant, it is the most anti-sweet. However, its anti-sweet activity is less effective than gymnemic acid 1, another anti-sweet compound glycoside isolated from the leaves of Gymnema sylvestre (Asclepiadaceae).[1] Ziziphin reduces perceived sweetness of most of the carbohydrates (e.g. glucose, fructose), bulk sweeteners, intense sweeteners (natural: steviol glycoside – artificial: sodium saccharin and aspartame) and sweet amino acids (e.g. glycine). However, it has no effect on the perception of the other tastes, bitterness, sourness and saltiness.[2] See also
References1. ^Kinghorn, A.D. and Compadre, C.M. Alternative Sweeteners: Third Edition, Revised and Expanded, Marcel Dekker ed., New York, 2001. {{ISBN|0-8247-0437-1}} 2. ^{{cite journal | author = Kurihara, Y. | year = 1992 | title = Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins | journal = Crit. Rev. Food Sci. Nutr. | volume = 32 | pages = 231–252 | pmid = 1418601 | doi = 10.1080/10408399209527598 | issue = 3}} 4 : Taste modifiers|Saponins|Triterpene glycosides|Acetate esters |
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