An Efficient Preparation of Acetyl Isoflavone Glucoside

抄録

Minor components of isoflavones in soybeans, 7-(6-O-acetyl-β-D-glucopyranosyl)-3-(4-hydroxyphenyl)-4H-1-benzopyran-4-one (6"-O-acetyldaidzin, 5) and 7-(6-O-acetyl-β-D-glucopyranosyl)-5-hydroxy-3-(4-hydroxyphenyl)-4H-1-benzopyran-4-one (6"-O-acetylgenistin, 6), were efficiently prepared from 6"-O-malonyldaidzin (3) or 6"-O-malonylgenistin (4) by decarboxylation in N, N-dimethylformamide at 60°C in 46% or 57% yield, respectively. This reaction may explain the increase in the amount of the acetate during toasting of soybeans.