2013•PubMedRequires access

[Study on the chemical constituents in the fruit of Harrisonia perforata].

Yan Xx, Liang Zf, Wang My, Wang, Wang Zn

Abstract

OBJECTIVE: To study the chemical constituents in the fruit of Harrisonia perforata. METHODS: The chemical constituents were isolated and purified by means of chromatographic techniques and their structures were elucidated by analysis of spectroscopic data and physicochemical properties. RESULTS: Eight compounds were isolated and identified as caryolane-1,9beta-diol (1), gallic acid (2), 4-O-ethylgallic acid (3), syringic acid ethyl ester (4), protocatechuic acid (5), stigmasterol (6), beta-daucoster (7), beta-sitosterol (8). CONCLUSION: Compounds 1, 3 - 5 and 7 are isolated from this plant for the first time. Compounds 1, 3 and 4 are isolated from this genus for the first time.

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Key concepts: Syringic acid, Protocatechuic acid, Gallic acid, Chemistry, Chemical constituents, Stigmasterol, Chromatography, Organic chemistry