タール剤の成分研究(第2報)鶏卵黒焼および乾留タール中の抗糸状菌性物質について

抄録

As one of studies on active principles of tar, antifungal constituents in charred egg yolk or in egg tar were examined. Four active principles, (I), (II), (III), and (IV), were isolated by a suitable combination of counter-current distribution and column chromatography.(I) mp 195°, C₁₁H₈N₂, (II), mp 232°, C₁₂H₁₀N₂, (III), mp 217° (picrate), C₁₆H₁₈N₂ (m/e238), and (IV), mp 236-238° (picrate), C₁₆H₁₈N₂ (m/e 238), were found to be identica1 with norharman, harman, 1-isopentyl-β-carboline, and 1-(1-methyl-butyl)-β-carboline, respectively.