Lv Zhen-cheng, Yin Yan, Lin Li-jing, Peng Yong-hong
Zhong Yao Cai. 2014 Oct;37(10):1801-3.
To investigate the chemical constituents from Canarium pimela fruits.
Compounds were obtained after separation and purification by silica gel and Sephadex LH-20. The structures were identified on the basis of physico-chemical properties and spectrum data.
Eight compounds were isolated from Canarium pimela fruits. The structures were identified as amentoflavone (1), kaempferol-3-O-β-D-galactopyranoside (2), shikimic acid (3), quercetin (4), kaempferol (5), 3,3'-di-O-methylellagic acid (6), 3,3',4-tri-O-methylellagic acid (7) and stigmasterol (8).
Compounds 1-8 are isolated from Canarium pimela fruits for the first time.
研究乌榄果实的化学成分。
通过硅胶柱色谱和葡聚糖凝胶LH-20柱色谱分离纯化得到化合物，根据理化性质和波谱数据鉴定其结构。
从乌榄果实中分离得到8个化合物，分别鉴定为穗花杉双黄酮（1）、山柰酚-3-O-β-D-吡喃半乳糖苷（2）、莽草酸（3）、槲皮素（4）、山柰酚（5）、3,3'-二-O-甲基鞣花酸（6）、3,3',4-三-O-甲基鞣花酸（7）和豆甾醇（8）。
化合物1-8首次从乌榄果实中分离得到。
