Adolf Nahrstedt

Zur cyanogenese von prunus avium

Abstract d -Mandelonitrile-β-glucoside (prunasin) is found in the stems of the fruits of Prunus avium , increasing in amount with ripening to 0·35%. It was identified by thin layer, paper and gas-liquid chromatography. Its quantitative determination by gas-liquid chromatography is described.

Triglochinin in Araceen

Abstract Five species of four subfamilies of the Araceae contain triglochinin as the only cyanogenic glucoside. The compound was identified by TLC, PC, IR, NMR and hydrolysis with a triglochinin-specific β-glucosidase.

Cyanogenesis in Cotoneaster-arten

The presence of the cyanogenic glycoside prunasin in leaves and fruits of Cotoneaster species was confirmed by GLC. In addition amygdalin was found in ripe fruits. The variation in prunasin and amygdalin was measured during development of the flowers and fruits of C. praecox and C. bullata. The importance of these findings for chemotaxonomy and physiology is discussed.

Cyanogenese der araceen

A mixture of triglochinin (O-[β-d-glucopyranosyl]-1-cyano-1-hydroxy-2-methylcarboxy-4-carboxy-Δ-1,2(E)-Δ-3,4(Z)-butadiene) and isotriglochinin (O-[β-d-glucopyranosyl]-1-cyano-1-hydroxy-2-methylcarboxy-4-carboxy-Δ-1,2(E)-Δ-3,4(E)-butadiene) was isolated and identified from young leaves of Alocasia macrorrhiza.

Verteilung von Prunasin in Fruchtstielen von Prunus avium L. und der Einfluß von IES auf den Gesamtgehalt an Prunasin

Summary The cyanogenic glucoside prunasin shows linear gradient of concentration in the pedicelses of Prunus avium L. from their basis up to the front. Removing of the fruit is followed by decreasing of total prunasin; IAA applicated as paste instead of the fruit increases the total prunasin. IAA seems to have a positive effect on the prunasin concentration of the pedicelses.

[Correlation of cyanogenic glycosides with content of benzyl alcohol in cherry brandies (author's transl)].

SummaryA clear correlation between cyanogenic glycosides and the content of benzyl alcohol in fermented mash of cherries was indicated by model experiments with amygdalin and fermenting yeasts, cherry-stones with and without fermenting yeasts as well as bitter and sweet almonds. These correlations proofed that benzyl alcohol has to be regarded as a metabolic product of mandelonitrileglycosides.ZusammenfassungModellversuche mit Amygdalin und gärender Hefe, Ansätze mit Kirschsteinen mit und ohne gärende Hefe sowie Hefegäransätze mit bitteren und süßen Mandeln ergeben eine eindeutige Korrelation zwischen dem Gehalt an Benzaldehydcyanhydringlykosiden des Gäransatzes und dem Gehalt an Benzylalkohol der durchgegorenen Maische. Die Abhängigkeiten belegen, daß Benzylalkohol als Metabolisierungsprodukt der Benzaldehydcyanhydringlykoside durch Hefen anzusehen ist.