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题名: New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens
作者: She, G. -M.1, 2, 3; Wang, D.1; Zeng, S. -F1; Yang, C. -R.1; Zhang, Y. -J.1
刊名: JOURNAL OF FOOD SCIENCE
关键词: antioxidant ; Ku-Ding-Cha ; Ligustrum purpurascens ; monoterpenoid glycoside ; phenylethanoid ; sugar ester
英文摘要: 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.
出版日期: 2008-08-01
卷号: 73, 期号:6, 页码:C476-C481
DOI标识: 10.1111/j.1750-3841.2008.00830.x
语种: 英语
收录类别: SCI
学科分类: Food Science & Technology
ISSN号: 0022-1147
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.kib.ac.cn/handle/151853/1489
Appears in Collections:植物化学与西部植物资源持续利用国家重点实验室_期刊论文

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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

Recommended Citation:
She, GM; Wang, D; Zeng, SF; Yang, CR; Zhang, YJ.New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens,JOURNAL OF FOOD SCIENCE,2008,73(6):C476-C481
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