parishin G | 952283-93-1

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: parishin G
• 英文别名: parishin E；2-[4-O-(β-D-glucopyranosyl)benzyl] citrate；Parishin G；3-hydroxy-3-[[4-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]methoxycarbonyl]pentanedioic acid
• CAS: 952283-93-1
• 化学式: C₁₉H₂₄O₁₃
• 分子量: 460.392
• InChiKey: RBDQDSQFTSELRV-ZQOQDGPXSA-N

物化性质

• 沸点：
  786.7±60.0 °C(Predicted)
• 密度：
  1.631±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  -2
• 重原子数：
  32
• 可旋转键数：
  11
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.53
• 拓扑面积：
  221
• 氢给体数：
  7
• 氢受体数：
  13

反应信息

• 作为反应物：
  描述：

  parishin G 在 potassium hydroxide 、 盐酸 作用下， 以 水 为溶剂， 反应 4.0h， 生成 柠檬酸
  参考文献：
  名称：

  Two new phenolic glycosides from the rhizome ofGastrodia elata

  摘要：

  Two new phenolic glycosides, named parishins F-G (1-2), together with known parishin E, were isolated from the rhizome of Gastrodia elata. The new structures were established as 1,3-di-[4-O-(beta-D-glucopyranosyl) benzyl]-2-{4-O-[beta-D-glucopyranosyl-(1 -> 6)-beta-D-glucopyranosyl] benzyl} citrate (1) and 2-[4-O-(beta-D-glucopyranosyl) benzyl] citrate (2), by means of MS, 1D, and 2D NMR spectral analyses, as well as chemical methods.

  DOI：

  10.1080/10286020.2012.669755
• 作为产物：
  描述：

  parishin B 在 盐酸 作用下， 以 水 为溶剂， 反应 0.25h， 生成 对羟基苯甲醇 、 派立辛 E 、 parishin G 、 天麻素
  参考文献：
  名称：

  Transformation Mechanisms of Chemical Ingredients in Steaming Process of Gastrodia elata Blume

  摘要：

  为了探究天麻中游离天麻和复合天麻在蒸煮前后的转化机制，采用中国药典（2015版）规定的传统蒸煮方法处理新鲜的天麻样品，并使用HPLC-ESI-TOF/MS方法鉴定蒸煮和新鲜天麻中的化学成分。最终，在天麻中鉴定出25种成分，基于这些化合物的特征片段，比较了新鲜和蒸煮天麻的25种成分的相对含量变化。首次进行了模拟天麻蒸煮过程的10种单体化合物的水解实验和酶解实验。结果表明，水解实验证明在天麻蒸煮过程中可以通过破坏酯键或醚键获得游离天麻或对羟基苯甲醇。酶解实验证明蒸煮在保护天麻方面起着重要作用，证实了蒸煮可以促进天麻化学成分的转化，抑制酶降解的假设。这个实验阐明了天麻传统蒸煮方法的科学机制，并为如何在一定程度上应用天麻煎剂提供了参考。

  DOI：

  10.3390/molecules24173159

文献信息

• Two new phenolic glycosides from the rhizome of<i>Gastrodia elata</i>
  作者：Li Wang、Hong-Bin Xiao、Li Yang、Zheng-Tao Wang

  DOI：10.1080/10286020.2012.669755

  日期：2012.5

  Two new phenolic glycosides, named parishins F-G (1-2), together with known parishin E, were isolated from the rhizome of Gastrodia elata. The new structures were established as 1,3-di-[4-O-(beta-D-glucopyranosyl) benzyl]-2-4-O-[beta-D-glucopyranosyl-(1 -> 6)-beta-D-glucopyranosyl] benzyl} citrate (1) and 2-[4-O-(beta-D-glucopyranosyl) benzyl] citrate (2), by means of MS, 1D, and 2D NMR spectral analyses, as well as chemical methods.
• Transformation Mechanisms of Chemical Ingredients in Steaming Process of Gastrodia elata Blume
  作者：Yun Li、Xiao-Qian Liu、Shan-Shan Liu、Da-hui Liu、Xiao Wang、Zhi-Min Wang

  DOI：10.3390/molecules24173159

  日期：——

  To explore the transformation mechanisms of free gastrodin and combined gastrodin before and after steaming of Gastrodia elata (G. elata), a fresh G. elata sample was processed by the traditional steaming method prescribed by Chinese Pharmacopoeia (2015 version), and HPLC-ESI-TOF/MS method was used to identify the chemical composition in steamed and fresh G. elata. Finally, 25 components were identified in G. elata based on the characteristic fragments of the compounds and the changes of the 25 components of fresh and steamed G. elata were compared by the relative content. Hydrolysis experiments and enzymatic hydrolysis experiments of 10 monomer compounds simulating the G. elata steaming process were carried out for the first time. As a result, hydrolysis experiments proved that free gastrodin or p-hydroxybenzyl alcohol could be obtained by breaking ester bond or ether bond during the steaming process of G. elata. Enzymatic experiments showed that steaming played an important role in the protection of gastrodin, confirming the hypothesis that steaming can promote the conversion of chemical constituents of G. elata—inhibiting enzymatic degradation. This experiment clarified the scientific mechanism of the traditional steaming method of G. elata and provided reference for how to apply G. elata decoction to some extent.

  为了探究天麻中游离天麻和复合天麻在蒸煮前后的转化机制，采用中国药典（2015版）规定的传统蒸煮方法处理新鲜的天麻样品，并使用HPLC-ESI-TOF/MS方法鉴定蒸煮和新鲜天麻中的化学成分。最终，在天麻中鉴定出25种成分，基于这些化合物的特征片段，比较了新鲜和蒸煮天麻的25种成分的相对含量变化。首次进行了模拟天麻蒸煮过程的10种单体化合物的水解实验和酶解实验。结果表明，水解实验证明在天麻蒸煮过程中可以通过破坏酯键或醚键获得游离天麻或对羟基苯甲醇。酶解实验证明蒸煮在保护天麻方面起着重要作用，证实了蒸煮可以促进天麻化学成分的转化，抑制酶降解的假设。这个实验阐明了天麻传统蒸煮方法的科学机制，并为如何在一定程度上应用天麻煎剂提供了参考。