酸果蔓果实中的羟基肉桂酸衍生物

• 机 构: 南京野生植物所情报室,
• 出 处: 野生植物研究
• 发表日期: 1985年04期
• 关键词: 酸果蔓 羟基肉桂酸 提取物 咖啡酸 酚酸 柱色谱法 甲醇洗脱 科研人员 大黄属 分离法

酸果蔓(Cranberry)果子含羟基肉桂酸及其衍生物,使果实通常带有一种酸苦味。因此,很多人希望把这些化合物从酸果蔓果实中分离和净化出来,1970年,有两位科研人员从某种酸果蔓果实的提取物中分离出11种酚化合物,其中,7种是酚酸或酚酸的衍生物。1973年,又有人用纸色层分离法从酸果蔓果实提取物中分离出10种萤光化合物,并且证明主要成分是咖啡酸4—糖苷。

Cranberry fruit contains hydroxycinnamic acid and its derivatives, so that the fruit usually has an acid bitter taste. Therefore, many people want to separate and purify these compounds from the cranberry fruit. In 1970, two scientists separated 11 phenol compounds from the extract of a cranberry fruit, of which 7 were Derivatives of phenolic acids or phenolic acids. In 1973, another 10 fluorescent compounds were isolated from the cranberry fruit extract using a paper layer separation method, and the main component was caffeic acid 4-glycoside.