Phenolic Compounds of Fruit of Coix lachryma-jobi L.
スポンサーリンク
概要
- 論文の詳細を見る
Two lignans, three phenyl propanoids and 4-hydroxybenzaldehyde were isolated from the fruits of Coix lachryma-jobi L. Their structures were determined to be 4-ketopinoresinol (1), 1-C-(4-hydroxyphenyl)-glycerol (2), 1,2-bis-(4-hydroxy-3-methoxyphenyl)-1,3-propanediol (3), dehydrodiconiferyl alcohol (4), 4-hydroxycinnamic acid, and 4-hydroxybenzaldehyde on the basis of the chemical and spectral data. From the results of spectroscopic and chromatographic evidence, 1, 2 and 3 were considered being mixtures of 2α- and 2β-guaiaryl isomers (4:1), threo- and erythro-epimers (3:2), and erythro- and threo-epimers (3:1), respectively.
- 日本生薬学会の論文
- 2000-10-20
著者
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KATAI Masaaki
Department of Applied Chemistry, Osaka Institute of Technology
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TETSUMI Tadahiro
Faculty of Pharmaceutical Science, Setsunan University
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Terai Tadamasa
Dep. Of Applied Chemistry Osaka Inst. Of Technol.
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Katai M
Department Of Applied Chemistry Osaka Institute Of Technology
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Terai T
Dep. Of Applied Chemistry Osaka Inst. Of Technol.
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Iida T
Tokyo Univ. Pharmacy And Lifesci. Tokyo Jpn
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KAMEI Satoshi
Shizuki-denki Inc.
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IIDA Takeo
Department of Applied Chemstry, Osaka Institute of Technology
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Katai Masaaki
Department Of Applied Chemistry Osaka Institute Of Technology
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