Kaempferol acetylated glycosides from the seed cake of Camellia oleifera
Kaempferol acetylated glycosides from the seed cake of Camellia oleifera
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油茶籽饼中的山奈酚乙酰化苷
DOI：
10.1016/j.foodchem.2010.06.048
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发表时间：
2011-01-15
期刊：
影响因子：
8.8
通讯作者：
Zhang, Ying-Jun
中科院分区：
文献类型：
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作者：
Gao, Da-Fang;Xu, Min;Zhang, Ying-Jun
籽饼是油茶种子压榨食用油后的一大副产品。对油茶籽饼的化学研究分离出了两种新的山奈酚乙酰化糖苷（1 和 2）。此外，除了没食子酸（9）外，还获得了五种山奈酚苷（3-7）及其苷元山奈酚（8）。通过详细的光谱分析和酸水解确定了它们的结构。新化合物被定性为山奈酚-3-O-[4''''-O-乙酰基-α-L-吡喃鼠李糖基-(1 -> 6)]-[β-D-吡喃葡萄糖基-(1 -> 2)]-β-D-吡喃葡萄糖苷(1)和山奈酚-3-O-[4分别为''''-O-乙酰基-α-L-吡喃鼠李糖基-(1 -> 6)]-[β-D-吡喃木糖基-(1 -> 2)]-β-D-吡喃葡萄糖苷(2)。描述了所有分离化合物的 DPPH 自由基清除活性。 (C) 2010 Elsevier Ltd. 保留所有权利。
The seed cake is a big by-product after crushing cooking oil from the seeds of Camellia oleifera Abel. Chemical investigation on the seed cake of C. oleifera led to the isolation of two new kaempferol acetylated glycosides (1 and 2). In addition, five kaempferol glycosides (3-7) and their aglycone, kaempferol (8), were also obtained, in addition to gallic acid (9). Their structures were determined by the detailed spectroscopic analysis and acidic hydrolysis. The new compounds were characterised as kaempferol-3-O-[4 ''''-O-acetyl-alpha-L-rhamnopyranosyl-(1 -> 6)]-[beta-D-glucopyranosyl-(1 -> 2)]-beta-D-glucopyranoside (1) and kaempferol-3-O-[4 ''''-O-acetyl-alpha-L-rhamnopyranosyl-(1 -> 6)]-[beta-D-xylopyranosyl-(1 -> 2)]-beta-D-glucopyranoside (2), respectively. The DPPH radical scavenging activity of all the isolated compounds was described. (C) 2010 Elsevier Ltd. All rights reserved.