Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Chinese Traditional and Herbal Drugs》 2009-02
Add to Favorite Get Latest Update

Chemical constituents from edible part of Pistacia chinensis

LIU Jian-jun1,2, LIU Xi-kui1(1. State Key Laboratory of Phytochemistry and Plant Resourses in West China; Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; 2. Graduate School, Chinese Academy of Sciences, Beijing 100049, China)  
Objective To study the chemical constituents in the edible part of Pistacia chinensis Methods The alcohol extract was isolated by silica gel, RP-18 and Sephadex LH-20, and the compound structures were identified by physicochemical methods and spectroscopic analyses. Results Sixteen compounds were isolated from EtOAc extract of the edible part of P. chinensis Their structures were identified as β-sitosterol (Ⅰ), 4-hydroxyphenylacetic acid (Ⅱ), ethyl gallate (Ⅲ), alnusidiol (Ⅳ), amentoflavone (Ⅴ), p-hydroxybenzoic acid (Ⅵ), protocatechuic acid (Ⅶ), gallic acid (Ⅷ), quercetin-3-O-β-D-xylopyranoside (Ⅸ), rutin (Ⅹ), daucostenol (Ⅺ), quercetin-3-O-β-D-glucopyranoside (ⅩⅡ), quercetin (ⅩⅢ), kaempferol-3, 7-O-α-L-dirhamnoside (ⅩⅣ), naringenin (ⅩⅤ), and 4-hydroxycinnamic acid (ⅩⅥ). Conclusion Compounds, except Ⅰ, Ⅲ, Ⅷ, ⅩⅡ, and ⅩⅢ, are isolated from this plant for the first time.
【Fund】: 云南省自然科学基金资助项目(2005B0049M)
【CateGory Index】: R284.1
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved