摘要
The present study was designed to investigate the chemical constituents of the fruit of Citrus aurantium L.. The compounds were isolated and purified by various chromatographic techniques, and their structures were elucidated on the basis of physicochemical properties and spectral data. Two new phenolic glycosides(compounds 1 and 2) were obtained and identified as 1-O-3, 5-dihydroxyphenyl-(6-O-4-hydroxybenzoyl)-β-D-glucopyranoside(1) and 1-O-3, 5-dihydroxyphenyl-(6-O-3-methoxy-4-hydroxy benzoyl)-β-D-glucopyranoside(2), respectively.
The present study was designed to investigate the chemical constituents of the fruit of Citrus aurantium L.. The compounds were isolated and purified by various chromatographic techniques, and their structures were elucidated on the basis of physicochemical properties and spectral data. Two new phenolic glycosides （compounds 1 and 2） were obtained and identified as 1-O-3, 5-dihydroxyphenyl-（6-O-4-hydroxybenzoyl）-β-D-glucopyranoside （1） and 1-O-3, 5-dihydroxyphenyl-（6-O-3-methoxy-4-hydroxy benzoyl）-β-D-glucopyranoside （2）, respectively.
基金
supported by Specialized Research Fund for the Doctoral Program of Higher Education(SRFDP No.20112134120006)
