In extracts of the seagrass Zostera marina, collected in coastal waters of West-Norway, fourteen different flavones and high amounts of rosmarinic acid were identified. Five of the flavones were found to be sulphated,...In extracts of the seagrass Zostera marina, collected in coastal waters of West-Norway, fourteen different flavones and high amounts of rosmarinic acid were identified. Five of the flavones were found to be sulphated, among these were luteolin 7,3'-disulphate and chrysoeriol 7-sulphate structures previously not published with complete NMR assignments. Luteolin 7-O-β-(6''-malonyl) glucoside, and two other malonylated flavone compounds occurring in trace amounts, were identified for the first time in Z. marina. The sulphated flavones were fairly stable in slightly acidified (0.1% trifluoroacetic acid) extracts stored for months, however, under more acidic conditions (0.5% trifluoroacetic acid in the extracts) they were susceptible to undergo hydrolyses. When the solvents of purified fractions were removed by rotary evaporation, the sulphated flavones quickly decomposed to their corresponding aglycones due to the increased acid concentrations.展开更多
文摘In extracts of the seagrass Zostera marina, collected in coastal waters of West-Norway, fourteen different flavones and high amounts of rosmarinic acid were identified. Five of the flavones were found to be sulphated, among these were luteolin 7,3'-disulphate and chrysoeriol 7-sulphate structures previously not published with complete NMR assignments. Luteolin 7-O-β-(6''-malonyl) glucoside, and two other malonylated flavone compounds occurring in trace amounts, were identified for the first time in Z. marina. The sulphated flavones were fairly stable in slightly acidified (0.1% trifluoroacetic acid) extracts stored for months, however, under more acidic conditions (0.5% trifluoroacetic acid in the extracts) they were susceptible to undergo hydrolyses. When the solvents of purified fractions were removed by rotary evaporation, the sulphated flavones quickly decomposed to their corresponding aglycones due to the increased acid concentrations.
