An important field in carbohydrate chemistry is to look for regioselective re-actions of saccharides to simplify the chemical synthesis of oligosaccharides. Oneof such efforts nowadays is directed to the convenient pr...An important field in carbohydrate chemistry is to look for regioselective re-actions of saccharides to simplify the chemical synthesis of oligosaccharides. Oneof such efforts nowadays is directed to the convenient preparation of protected D-展开更多
Aim To separate and identify chemical constituents of Ehinacea purpurea . Methods Five compounds were isolated from the plant using chromatography. Their structures were elucidated by spectroscopy. Results Five ...Aim To separate and identify chemical constituents of Ehinacea purpurea . Methods Five compounds were isolated from the plant using chromatography. Their structures were elucidated by spectroscopy. Results Five compounds were isolated and their structures were identified as 2, 6 dimethyl 7 octene 2, 3, 6 triol 2 O β D glucopyranoside (1), 7, 8 furocoumarin (2), 6 methoxy 7 hydroxycoumarin (3), caffeic acid (4), methyl caffeate (5), and ethyl caffeate (6). Conclusion All these compounds were obtained from the plant for the first time.展开更多
基金Project supported by the State Science and Technology Commission of China.
文摘An important field in carbohydrate chemistry is to look for regioselective re-actions of saccharides to simplify the chemical synthesis of oligosaccharides. Oneof such efforts nowadays is directed to the convenient preparation of protected D-
文摘Aim To separate and identify chemical constituents of Ehinacea purpurea . Methods Five compounds were isolated from the plant using chromatography. Their structures were elucidated by spectroscopy. Results Five compounds were isolated and their structures were identified as 2, 6 dimethyl 7 octene 2, 3, 6 triol 2 O β D glucopyranoside (1), 7, 8 furocoumarin (2), 6 methoxy 7 hydroxycoumarin (3), caffeic acid (4), methyl caffeate (5), and ethyl caffeate (6). Conclusion All these compounds were obtained from the plant for the first time.
