Dammarane-type glycosides from steamed notoginseng

doi:10.1021/jf073000s

	Dammarane-type glycosides from steamed notoginseng
	Liao, Peng-Ying 1,2; Wang, Dong1 ; Zhang, Ying-Jun1 ; Yang, Chong-Ren 1
	2008-03-12
发表期刊	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷号	56 期号:5 页码:1751-1756
摘要	Notoginseng, the root of Panax notoginseng (Burk.) F.H. Chen (Araliaceae), is a Chinese traditional medicine, which is used in both raw and processed forms due to their different pharmacological activities. Detailed chemical investigation on steamed notoginseng led to the isolation of 27 dammarane-type triterpenoids (1-27), including 4 new glycosides, namely, notoginsenosides ST-1-ST-3 and ST-5 (1-4), in addition to 3 other known compounds. Of the new compounds, 1-3 possess new aglycones. Their structures were elucidated on the basis of detailed analyses of their 1 D and 2D NMR spectra and chemical reactions. The known compounds, koryoginsenoside-R(1) (19), yesanchinoside D (20), 6 ''-O-acetylginsenoside Rg(3) (24), and 3 beta,6 alpha,12 beta-trihyclroxyclammar-20(21),24-diene (25), were isolated from notoginseng for the first time.
关键词	Steamed Notoginseng Panax Notoginseng Dammarane Notoginsenosides St-1-st-3 And St-5
学科领域	Chemistry, Organic
DOI	10.1021/jf073000s
收录类别	SCI ; IC
语种	英语
WOS记录号	WOS:000253728200032
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/1919
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, Kunming Inst Bot, State Key Lab Phtochem & Plant Resources W China, Kunming, Peoples R China 2.Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China
推荐引用方式 GB/T 7714	Liao, Peng-Ying,Wang, Dong,Zhang, Ying-Jun,et al. Dammarane-type glycosides from steamed notoginseng[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2008,56(5):1751-1756.
APA	Liao, Peng-Ying,Wang, Dong,Zhang, Ying-Jun,&Yang, Chong-Ren.(2008).Dammarane-type glycosides from steamed notoginseng.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,56(5),1751-1756.
MLA	Liao, Peng-Ying,et al."Dammarane-type glycosides from steamed notoginseng".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 56.5(2008):1751-1756.

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