The Material Basis Research On "Sweet Water Effect" Of Capparis Masaikai

This thesis mainly consists of four parts. The first chapter introduceed the backgrounds, including sweet theories and sweet taste receptor mechanism,"Sweet water effecf" of Capparis masaikai. The second chapter reviewed the advances in the chemical constituents and bioactivities of the genus of Capparis. The third chapter showed the phytochemical results on C.masaikai. Some discussion and summary of the thesis were made in the last chapter.C.masaikai as a traditional medicinal plant is rich in natural sweet proteins (mabinlin). From the perspective of phytochemistry, we make some studies on chemical consitituents of C.masaikai to get a deep understanding of "Sweet water effect" mechanism of this plant. We hope the small molecules compounds isolated from C.masaikai could help to explain the mechanism of the phenomenon.In our research results, twenty-four compounds were isolated from the fruits of C.masaikai. These compounds have been elucidated, including alkaloids, cyclic peptides, lignans, macrocyclic lactone, and sterols. Moreover, compound1is a new indole alkaloid. The twenty-four compounds are identified as methyl2-methylsulfinyl-6-methoxy-3-indole carbonate (1*)、indole-3-carboxaldehyde (2)、 cyclic(L-isoleucyl-L-leucyl-L-leucyl-L-leucyl-L-leucyl)(3)、cyclic(L-isoleucyl-L-isoleucyl-L-leucyl-L-leucyl-L-leucyl)(4)、hedyotisol A (5)、hedyotisol B (6)、hedyotol C (7)、medioresinol (8)、erythro-guaiacylglycerol-β-O-4’-sinapyl ether (9)、evofolin B (10)、(3β,5α,8a,22E)-5,8-diepoxy-ergosta-6,22-dien-3-ol (11)、5,8-epidioxy-(3β,5α,8α,22E)-ergosta-6,9(11),22-trien-3-ol (12)、5α,6α-epoxy-3β-hydroxyergosta-22-ene-7-one (13)、β-sitosterol (14)、betulin (15)、ozoroalide (16)、1,2-benzenedicarboxylic acid pentyl propyl ester (17)、coniferyl aldehyde (18)、3-hydroxy-5-(p-hydroxyphenyl) pentanoic acid (19)、β-hydroxypropiova-nillone (20)、 uridine5’-monophosphate (21)、oxazolidine-2-thione (22)、scopoletin (23) and isovanillic acid (24) by various spectrum methods.The twenty-four isolated compounds provides chemical constituents to further study "Sweet water effect" phenomenon of C.masaikai. And we also got some skills and experience from the extraction and separation process of the fruits of C.masaikai. These skills and experience would give much helps in the extraction and separation process of the seeds of C.masaikai. The studies of chemical constituents of the fruits of C.masaikai lay a foundation to the further studies.