New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens
She, G. -M.1,2,3; Wang, D.1; Zeng, S. -F1; Yang, C. -R.1; Zhang, Y. -J.1
2008-08-01
发表期刊JOURNAL OF FOOD SCIENCE
ISSN0022-1147
卷号73期号:6页码:C476-C481
摘要Ku-Ding-Cha is a kind of herbal tea used commonly in China for its effects on hypertension, fatness, inflammation, and diuresis. The chlorophyll removal fraction from 60% aqueous acetone extract of Ku-Ding-Cha produced from the leaves of Ligustrum purpurascens (Oleaceae) exhibited observable antioxidant activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay (SC50 = 45 mu g/mL). Further detailed phytochemical investigation on this fraction led to the isolation of 2 new phenylethanoid glycosides, ligupurpurosides C-D (1 and 2), and 2 new sugar esters, ligupurpurosides E-F (3 and 4), together with 15 known compounds (5 to 19). All of them, except for 7, 8, 9, 11, and 12, were isolated from Ku-Ding-Cha and its original plants for the first time. The chemical structures were elucidated based on the analysis of spectroscopic data, including 1D, 2D NMR, and FABMS. In addition, the isolated compounds were evaluated for their antioxidant activities by DPPH assay.
关键词Antioxidant Ku-ding-cha Ligustrum Purpurascens Monoterpenoid Glycoside Phenylethanoid Sugar Ester
资助信息West Light Foundation of The Chinese Academy of Sciences
学科领域Food Science & Technology
DOI10.1111/j.1750-3841.2008.00830.x
收录类别SCI
语种英语
WOS研究方向Food Science & Technology
WOS类目Food Science & Technology
WOS记录号WOS:000258618800009
引用统计
被引频次:18[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.kib.ac.cn/handle/151853/1489
专题植物化学与西部植物资源持续利用国家重点实验室
作者单位1.Chinese Acad Sci, State Key Lab Phytochem & Plant Resources W China, Kunming Inst Bot, Kunming 650204, Peoples R China
2.Chinese Acad Sci, Grad Sch, Beijing 100049, Peoples R China
3.Beijing Univ Chinese Med, Sch Chinese Pharm, Beijing 100029, Peoples R China
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She, G. -M.,Wang, D.,Zeng, S. -F,et al. New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens[J]. JOURNAL OF FOOD SCIENCE,2008,73(6):C476-C481.
APA She, G. -M.,Wang, D.,Zeng, S. -F,Yang, C. -R.,&Zhang, Y. -J..(2008).New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens.JOURNAL OF FOOD SCIENCE,73(6),C476-C481.
MLA She, G. -M.,et al."New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens".JOURNAL OF FOOD SCIENCE 73.6(2008):C476-C481.
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