梨（Pyrus pyrifolia Nakai）果皮中的羟基肉桂酰基苹果酸及其甲酯。
Hydroxycinnamoylmalic acids and their methyl esters from pear (Pyrus pyrifolia Nakai) fruit peel.
机构信息
Department of Food Science and Technology and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea.
出版信息
J Agric Food Chem. 2011 Sep 28;59(18):10124-8. doi: 10.1021/jf2022868. Epub 2011 Aug 31.
Two novel caffeoylmalic acid methyl esters, 2-O-(trans-caffeoyl)malic acid 1-methyl ester (6) and 2-O-(trans-caffeoyl)malic acid 4-methyl ester (7), were isolated from pear (Pyrus pyrifolia Nakai cv. Chuhwangbae) fruit peels. In addition, 5 known hydroxycinnamoylmalic acids and their methyl esters were identified: 2-O-(trans-coumaroyl)malic acid (1), 2-O-(cis-coumaroyl)malic acid (2), 2-O-(cis-coumaroyl)malic acid 1-methyl ester (3), 2-O-(trans-coumaroyl)malic acid 1-methyl ester (4), and 2-O-(trans-caffeoyl)malic acid (phaselic acid, 5). The chemical structures of these compounds were determined by spectroscopic data from ESI MS and NMR. Of all the isolated compounds, five hydroxycinnamoylmalic acids and their methyl esters (2-4, 6, 7) were identified in the pear for the first time.
从梨（Pyrus pyrifolia Nakai cv. Chuhwangbae）果皮中分离得到了两种新的咖啡酰基苹果酸甲酯，即 2-O-(反式咖啡酰基)苹果酸 1-甲酯（6）和 2-O-(反式咖啡酰基)苹果酸 4-甲酯（7）。此外，还鉴定出了 5 种已知的羟基肉桂酰基苹果酸及其甲酯：2-O-(反式香豆酰基)苹果酸（1）、2-O-(顺式香豆酰基)苹果酸（2）、2-O-(顺式香豆酰基)苹果酸 1-甲酯（3）、2-O-(反式香豆酰基)苹果酸 1-甲酯（4）和 2-O-(反式咖啡酰基)苹果酸（phaselic acid，5）。这些化合物的化学结构通过 ESI MS 和 NMR 的光谱数据确定。在所分离的化合物中，首次在梨中鉴定出了 5 种羟基肉桂酰基苹果酸及其甲酯（2-4、6、7）。
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