Chemical constituents from the fruit peels of Fortunella japonica

被引：0
作者：
Cho, JY
Kawazoe, K [1 ]
Moon, JH
Park, KH
Murakami, K
Takaishi, Y
机构：
[1] Univ Tokushima, Grad Sch, Inst Hlth Biosci, Tokushima 7708505, Japan
[2] Chonnam Natl Univ, Dept Food Sci, Kwangju 500757, South Korea
[3] Chonnam Natl Univ, Technol & Funct Food Res Ctr, Kwangju 500757, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2005年 / 14卷 / 05期
关键词：
Fortunella japonica fruit peels; flavonoid glycoside; tocopherol; triterpenoid; sitosterol;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Chemical constituents of fruit peels of Fortunella japonica Swingle were investigated, and ten compounds were purified and isolated through various chromatographic procedures. Through NMR analysis, isolated compounds were identified as alpha-tocopherol (1), lupenone (2), beta-amyrin (3), alpha-amyrin (4), beta-sitosterol (5), beta-sitosteryl 3-O-glucopyranoside (6), kaempferide 3-O-rhamnopyranoside (7), 3',5'-di-C-beta-glucopyranosylphloretin (8), acacetin 7-O-neohesperidoside (9), and acacetin 8-C-neohesperidoside (10). Compounds 1-7 were identified for the first time by our group from fruit peels of F japonica.
引用
收藏
页码：599 / 603
页数：5
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