Zhou Xiao-Jing, Yan Lin-Lin, Yin Pei-Pei, Shi Ling-Ling, Zhang Jing-Hua, Liu Yu-Jun, Ma Chao
National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; Beijing Center for Physical and Chemical Analysis, Beijing 100089, China.
National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
Food Chem. 2014 Dec 1;164:150-7. doi: 10.1016/j.foodchem.2014.05.062. Epub 2014 May 20.
A total of 11 phenolic compounds, as well as sucrose (12) and tryptophan (13), were isolated from cold-pressed Perilla frutescens var. arguta seed flour using column chromatography, and their chemical structures were identified as 3'-dehydroxyl-rosmarinic acid-3-o-glucoside (1), rosmarinic acid-3-o-glucoside (2), rosmarinic acid (3), rosmarinic acid methyl ester (4), luteolin (5), luteolin-5-o-glucoside (6), apigenin (7), caffeic acid (8), caffeic acid-3-o-glucoside (9), vanillic acid (10) and cimidahurinine (11) using NMR and time-of-flight mass spectrometry. Of these components, compound 1 is novel, and this is the first report of compounds 10 and 11 in perilla seeds. HPLC quantification combined with antioxidant activity evaluation revealed that rosmarinic acid and rosmarinic acid-3-o-glucoside were the dominant phenolic antioxidants with strong antioxidant activities.
通过柱色谱法从冷榨紫苏籽粉中分离出总共11种酚类化合物以及蔗糖（12）和色氨酸（13），并使用核磁共振和飞行时间质谱法将它们的化学结构鉴定为3'-去羟基迷迭香酸-3-o-葡萄糖苷（1）、迷迭香酸-3-o-葡萄糖苷（2）、迷迭香酸（3）、迷迭香酸甲酯（4）、木犀草素（5）、木犀草素-5-o-葡萄糖苷（6）、芹菜素（7）、咖啡酸（8）、咖啡酸-3-o-葡萄糖苷（9）、香草酸（10）和西米达胡林碱（11）。在这些成分中，化合物1是新化合物，这是紫苏籽中化合物10和11的首次报道。高效液相色谱定量结合抗氧化活性评估表明，迷迭香酸和迷迭香酸-3-o-葡萄糖苷是具有强抗氧化活性的主要酚类抗氧化剂。
