Zhongguo Zhongyao Zazhi 2005-Feb
[Studies on chemical constituents in fruit of Rubus chingii].
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
El enlace se guarda en el portapapeles.
Palabras clave
Abstracto
OBJECTIVE
To study the chemical constituents of the fruit of Rubus chingii.
METHODS
The compounds were isolated and purified by recrystallization and chromatography with silica gel column and Sephadex LH-20 column. Their structures were identified by physicochemical properties and spectral analysis.
RESULTS
Eleven compounds were isolated as oleanic acid (I), ursolic acid (II), maslinic acid (III), 2alpha-hydroxyursolic acid (IV), arjunic acid (V), hexacosyl p-coumarate (VI), tiliroside (VII), stearic acid (VIII), lacceroic acid (IX), beta-sitosterol (X), daucosterol (XI).
CONCLUSIONS
Compounds I, II, III, IV, V, VI, VIII, IX, XI were isolated from R. chingii for the first time.
