Structures of rengyosides A, B and C, three glucosides of Forsythia suspensa fruits
作者:Kazuhiko Seya、Katsuya Endo、Hiroshi Hikino
DOI:10.1016/s0031-9422(00)97772-0
日期:——
glucosides, rengyosides A, B and C, having as aglycones the reduced forms of phenylethanol were isolated from Forsythia suspensa fruits. Chemical and spectroscopic studies established the structures of these natural products to be 2-(1,4-dihydroxycyclohexyl)ethyl β- d -glucopyranoside, 2-(1-hydroxy-4-ketocyclohexyl)ethyl β- d -glucopyranoside and 2-(1,4-dihydroxycyclohexyl)ethyl β- d -6-O-[2-(4-hydroxypheny
摘要 从连翘果实中分离出三种新的糖苷,皂苷 A、B 和 C,它们以苯乙醇的还原形式作为糖苷配基。化学和光谱研究确定这些天然产物的结构为 2-(1,4-二羟基环己基)乙基 β-d-吡喃葡萄糖苷、2-(1-羟基-4-酮环己基)乙基 β-d-吡喃葡萄糖苷和 2-( 1,4-二羟基环己基)乙基β-d-6-O-[2-(4-羟基苯基)乙酰基]吡喃葡萄糖苷。红景天苷是这些糖苷的一种可能的生物遗传前体,也被分离出来。