Tannins and Related Compounds. XXIII. Rhubarb (4) : Isolation and Structures of New Classes of Gallotannins

概要

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A chemical examination of hydrolyzable tannins in a rhubarb of high quality (commercial name : 馬蹄大黄) has revealed the occurrence of four new acylated sugars, i.e., 2-O-cinnamoyl-β-D-glucose (I), 2-O-cinnamoyl-1,6-di-O-galloyl-β-D-glucose (II), 2-O-p-coumaroyl-1-O-galloyl-β-D-glucose (III) and 1-O-galloylfructose (IV), as well as the known compounds 2-O-cinnamoyl-1-O-galloyl-β-D-glucose (VII), (-)-epicatechin 3-O-gallate (VIII), 1-O-galloyl-β-D-glucose (IX) and 1,6-di-O-galloyl-β-D-glucose (X). A low-quality rhubarb (commercial name : 芋大黄) was found to contain three new gallates, 1-O-galloylfructose (IV), 2,6-di-O-galloylglucose (V) and 3,5-dihydroxyphenol 1-O-β-D-(6-O-galloyl)-glucopyranoside (VI), together with five known compounds, VIII, X, 6-O-galloylglucose (XI), 1,2,6-tri-O-galloyl-β-D-glucose (XII) and procyanidin B-1 3-O-gallate (XIII).
公益社団法人日本薬学会の論文
1984-09-25