法兰地草莓的芳香类和黄酮类成分

Aromatics and Flavonoids from Strawberry cv. Falandi

摘要:

为了解草莓（Fragaria×ananassa Duch.）法兰地品种的化学成分，采用色谱分离方法，从新鲜果实的乙醇提取物中获得19个化合物。通过波谱数据分析鉴定了它们的结构，分别为对羟基苯甲酸（1）、没食子酸乙酯（2）、鞣花酸3-O-α-l-鼠李糖苷（3）、苄基β-d-葡萄糖苷（4）、淫羊藿次苷F2（5）、苄基6-O-α-l-呋喃阿拉伯糖基-β-d-葡萄糖苷（6）、苯乙基6-O-α-l-呋喃阿拉伯糖基-β-d-葡萄糖苷（7）、反式肉桂酰基β-d-葡萄糖苷（8）、顺式肉桂酰基β-d-葡萄糖苷（9）、反式对香豆酰基β-d-葡萄糖苷（10）、顺式对香豆酰基β-d-葡萄糖苷（11）、反式阿魏酰基β-d-葡萄糖苷（12）、山柰酚（13）、反式椴树苷（14）、山柰酚3-O-β-d-葡萄糖醛酸苷（15）、槲皮素（16）、槲皮素3-O-β-d-葡萄糖苷（17）、槲皮素3-O-β-d-葡萄糖醛酸苷（18）和根皮苷（19），化合物1~12为芳香类，其余为黄酮类。所有化合物均为首次从法兰地品种中报道，化合物4~9为首次从草莓中获得。

Abstract:

To clarify the chemical constituents in strawberry (Fragaria×ananassa Duch.) cv. Falandi, nineteen compounds were isolated from the ethanol extract of its fresh fruits by means of chromatographic separation techniques. On the basis of spectral data, their structures were identified as p-hydroxybenzoic acid (1), ethyl gallate (2), ellagic acid 3-O-α-L-rhamnoside (3), benzyl β-D-glucoside (4), icariside F2 (5), benzyl 6-O-α-L-arabinofuranosyl-β-D-glucoside (6), phenethyl 6-O-α-L-arabinofuranosyl-β-D-glucoside (7), trans-cinnamoyl β-D-glucoside (8), cis-cinnamoyl β-D-glucoside (9), trans-p-coumaroyl β-D-glucoside (10), cis-p-coumaroyl β-D-glucoside (11), trans-feruloyl β-D-glucoside (12), kaempferol (13), trans-tiliroside (14), kaempferol 3-O-β-D-glucuronide (15), quercetin (16), quercetin 3-O-β-D-glucoside (17), quercetin 3-O-β-D-glucuronide (18), and phloridzin (19). Compounds 1-12 belong to aromatics and the others are flavonoids. All of them were reported from cv. Falandi and compounds 4-9 from strawberry for the first time.