19 4種の柑橘果皮中のフラバノイドおよびフラボノイド配糖体の構造および生理活性

概要

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The structure of flavanoid and flavonoid glycosides isolated from hot water extract of lemon(citrus lemon burum f.), satsuma mandarin(citrus unshiu Marc.), grape fruit(citrus paradisi Macf.) and kinkan(citrus japonica M.) peels were investigated and the tests of their physiological activities were attempted on stroke-prone spontaneously hypertensive rat(SHR-SP). Separation and purification of the flavanoid and flavonoid glycosides of four citrus fruits were attempted on the hot water extract-solvent extract-precipitation method by lead subacetate-gel filtration on TSK gel HW40-F-column chromatography on silica gel by a characteristic solvent system. Eleven constituents [L-1]〜[L-11] from lemon, ten constituents [U-1]〜[U-10] from satsuma mandarin, six constituents [G-1]〜[G-6] from grapefruit and seven constituents [K-1]〜[K-7] from kinkan were isolated and each glycosides was determined on the basis of its MS, UV and NMR spectra and chemical evidence. Each component was measured chronologically using the tail-puls pick up method without anesthesia. Thus [L-2], [L-3], [L-4] and [L-7] from lemon; [U-1], [U-3] and [U-10] from satsuma mandarin; [G-1] and [G-3] from grapefruit; [K-2] and [K-3] showed (especially) marked falls of blood prussure after interavenous administration.
天然有機化合物討論会の論文
1983-09-15