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论文 |
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论文题目: |
Kaempferol acetylated glycosides from the seed cake of Camellia oleifera
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论文题目英文: |
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作者: |
Gao, Da-Fang; Xu, Min; Zhao, Ping; Zhang, Xiao-Yuan; Wang, Yi-Fei; Yang, Chong-Ren; Zhang, Ying-Jun
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论文出处: |
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年: |
2011
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卷: |
124 |
期: |
2 |
页: |
432-436 |
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发表期刊: |
FOOD CHEMISTRY |
第一作者所在部门: |
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收录类别: |
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影响因子: |
3.146
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摘要: |
The seed cake is a big by-product after crushing cooking oil from the seeds of Camellia oleifera Abel. Chemical investigation on the seed cake of C. oleifera led to the isolation of two new kaempferol acetylated glycosides (1 and 2). In addition, five kaempferol glycosides (3-7) and their aglycone, kaempferol (8), were also obtained, in addition to gallic acid (9). Their structures were determined by the detailed spectroscopic analysis and acidic hydrolysis. The new compounds were characterised as kaempferol-3-O-[4 ''''-O-acetyl-alpha-L-rhamnopyranosyl-(1 -> 6)]-[beta-D-glucopyranosyl-(1 -> 2)]-beta-D-glucopyranoside (1) and kaempferol-3-O-[4 ''''-O-acetyl-alpha-L-rhamnopyranosyl-(1 -> 6)]-[beta-D-xylopyranosyl-(1 -> 2)]-beta-D-glucopyranoside (2), respectively. The DPPH radical scavenging activity of all the isolated compounds was described. (C) 2010 Elsevier Ltd. All rights reserved. |
英文摘要: |
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