Diterpene glycosides from Korean fermented red pepper paste (gochujang) and their origin

Two acyclic diterpene glycosides were isolated from the n-butanol layer (50.84 g) of methanol extracts (1639 g) of gochujang (3 kg, wet wt.), Korean fermented red pepper paste. The chemical structures were elucidated as 6E,10E,14Z-(3S)-17-hydroxygeranyllinalool 17-O-α-l-rhamnopyranosyl(1 → 4)-[α-l-rhamnopyranosyl-(1 → 6)]-β-d-glucopyranoside (1, capsianoside XVIII, 2.3 mg, a novel compound) and capsianoside F (2, 5.3 mg) based on the spectroscopic data of MS and NMR. Compounds 1 and 2 are reported for the first time from gochujang. In addition, the origin of the compounds was determined to be red pepper (Capsicum annuum), which is one of the representative materials of gochujang.