Qing Zhi-Xing, Zhou Yuan, Liu Xiu-Bin, Cheng Pi, Zeng Jian-Guo
a School of Pharmacy, Hunan University of Chinese Medicine , Changsha 410208 , P.R. China.
Nat Prod Res. 2014;28(15):1165-70. doi: 10.1080/14786419.2014.921787. Epub 2014 Jun 4.
Cucurbitacin C, a bitter substance in Cucumis sativus L., was isolated from green leaves by using phytochemical methods. An analytical method using high-performance liquid chromatography (HPLC) was established for the quantification of cucurbitacin C in different parts of the cucumber plant at different growth periods. Cucurbitacin C was detected in the leaves and stems but not in the female flowers, fruits, roots and leafstalks. The level of cucurbitacin C decreased significantly with the process of young leaves turning old. A new compound named 23,24-dihydrocucurbitacin C, regarded as the next metabolite of cucurbitacin C, was determined unambiguously by HPLC-quadrupole-time-of-flight mass spectrometry and nuclear magnetic resonance.
葫芦素C是黄瓜中的一种苦味物质，采用植物化学方法从绿叶中分离得到。建立了一种高效液相色谱（HPLC）分析方法，用于定量测定黄瓜植株不同生长时期不同部位的葫芦素C。在叶片和茎中检测到葫芦素C，但在雌花、果实、根和叶柄中未检测到。随着幼叶变老，葫芦素C的含量显著降低。通过HPLC-四极杆-飞行时间质谱和核磁共振明确鉴定出一种名为23,24-二氢葫芦素C的新化合物，它被认为是葫芦素C的下一个代谢产物。
