Structural identification of two antioxidant quinic acid derivatives from garland (Chrysanthemum coronarium L)

被引：81

作者：

Chuda, Y

Ono, H

OhnishiKameyama, M

Nagata, T

Tsushida, T

机构：

[1] National Food Research Institute, Tsukuba, Ibaraki 305

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 08期

关键词：

antioxidants; dicaffeoylquinic acids; Chrysanthemum coronarium;

D O I：

10.1021/jf960182+

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The structures of a novel compound, 3,5-dicaffeoyl-4-succinylquinic acid, and the related compound 3,5-dicaffeoylquinic acid were determined by analysis of spectral data. These caffeoylquinic acid derivatives, with antioxidative activity, were isolated from the leaves of garland (Chrysanthemum coronarium L.).

引用

页码：2037 / 2039

页数：3

共 14 条

[1]

CHRISTOPHER AM, 1991, J AGR FOOD CHEM, V39, P2293

[2]

CORREIA AMN, 1992, B LIAISON GROUPE POL, V16, P117

[3] THE RELATIONSHIP BETWEEN THE STATE OF MATURITY OF RAW COFFEE BEANS AND THE ISOMERS OF CAFFEOYLQUINIC ACID [J].