Chemical Constituents from Ainsliaea fragrans

AIM: To investigate the chemical constituents from Ainsliaea fragrans Champ. METHODS: Column chromatographic techniques were used for the isolation and purification of chemical constituents of the plant and the structures were elucidated by spectroscopic analysis. RESULTS: Two sesquiterpenoids: 8-α-hydroxy-11α,13-dihydro-zaluzanin C (1), 3-O-β-D-glucozaluzaninC (2); Nine flavones: apigenin (3) , tamarixetin(4), luteolin(5), luteolin-7-O-β-D-glucoside(6), quercetin-5-O-β-D-glucoside(7), tamarixetin-7-O-β-D-glucoside(8), tamarixetin-3-O-β-D-glucoside(9), tamarixetin-5-O-β-D-glucoside(10), kaempferol-3-O-β-D-glucoside(11); Two acids: cyclohxanecarboxylic acid,1,3,4-trihydroxy-5-[[3-(3-hydroxyphenyl)-1-o-xo-2-prop-enyl]oxy]-[1α,3α,4α,5β(E)](12), 5-p-trans-coumaroylguinic acid(13), were isolated from the BuOH fraction of this plant, respectively. CONCLUSION: Compounds 8～13 are isolated from this genera of plant for the first time and compound 2 is isolated from this plant for the first time.