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Structural Determination of Saponins from Mungbean Sprouts by Tandem Mass Spectrometry

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Saponins Used in Food and Agriculture

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 405))

Abstract

Saponins are glycosides that commonly occur in higher plants. Saponins are classified into triterpene and steroid groups; the aglycone usually has an oleanane, ursane, or dammarane skeleton. The sugars encountered in saponins are hexoses (including glucose, galactose, mannose, and 6-deoxyhexoses), pentoses, uronic acids, or amino sugars. Sugars may be linked to the sapogenin at one or two glycosylation sites, giving corresponding monodesmosidic or bidesmosidic saponins, respectively.

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Authors and Affiliations

  1. Department of Chemistry, National Chung Hsing University, Taichung, Taiwan, R.O.C.

    M. R. Lee, J. S. Lee, J. C. Wang & G. R. Waller

  2. Department of Biochemistry and Molecular Biology Oklahoma Agricultural Experiment Station, Oklahoma State University, Stillwater, Oklahoma, 74078, USA

    M. R. Lee, J. S. Lee, J. C. Wang & G. R. Waller

Authors
  1. M. R. Lee
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  2. J. S. Lee
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  3. J. C. Wang
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  4. G. R. Waller
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Editor information

Editors and Affiliations

  1. Oklahoma State Univesity, Stillwater, Oklahoma, USA

    George R. Waller

  2. Hiroshima University, Hiroshima, Japan

    Kazuo Yamasaki

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© 1996 Plenum Press, New York

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Lee, M.R., Lee, J.S., Wang, J.C., Waller, G.R. (1996). Structural Determination of Saponins from Mungbean Sprouts by Tandem Mass Spectrometry. In: Waller, G.R., Yamasaki, K. (eds) Saponins Used in Food and Agriculture. Advances in Experimental Medicine and Biology, vol 405. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0413-5_28

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  • DOI: https://doi.org/10.1007/978-1-4613-0413-5_28

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-8041-2

  • Online ISBN: 978-1-4613-0413-5

  • eBook Packages: Springer Book Archive

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