고구마중 잘라핀의 糖構成을 究明하기 위하여 고구마塊根에서 정제한 잘라핀을 脫아실化한 후 가수분해한 결과 L-rhamnose, D-fucose, D-glucose가 1:1:1의 分子比 및 上記順序의 酸安定度를 가짐을 알았다. 脫아실化한 잘라핀 1몰은 2몰을 過沃素酸에 의하여 산화되었으나 D-glucose는 산화되지 아니하였다. 따라서 고구마중 脫아실化한 잘라핀의 가능한 化學構造를 다음과 같이 제안하였다. L-$Rha_f$-(1${ o}$4)-D-$Fuc_p$-(1${ o}$3)-D-$Glu_p$-(1${ o}$11)-jalapinolic acid.
Jalapin purified from the tubers of the sweet potato (Ipomoea batatas) was deacylated and subjected to structural elucidation. Complete and degraded acid hydrolyses indicated the presence of L-rhamnose, D-fucose and D-glucose in the molar ratio of 1: 1: 1 and in the increasing order of acid-stability. While two moles of periodate were consumed per mole of the product, D-glucose survived in the oxidation. The following structure was, therefore, proposed tentatively for the deacylated jalapin: L-$Rha_f$-(1${ o}$4)-D-$Fuc_p$-(1${ o}$3)-D-$Glu_p$-(1${ o}$11)-jalapinolic acid.
