Alanosine

Two novel triterpenoid saponins, dianchinenoside C [23-O-beta-D-glucopyranosyl 3 beta, 16 alpha-dihydroxyolean-12-ene 23 alpha, 28 beta-dioic acid 28-O-beta-D-glucopyranoside] and dianchinenoside D [3 beta, 16 alpha-dihydroxyolean-12-ene 23 alpha, 28 beta-dioic acid 28-O-beta-D-glucopyranosyl [1-->6)-beta-D-glucopyranoside] were isolated from the aerial parts of Dianthus chinensis. Their structures were determined by spectroscopic methods and chemical evidence. We also report the revision of a previous misassignment of hainanenside, isolated from Ilex hainanensis Merr. In addition, known compounds, 3-O-alpha-L-arabinopyranosyl hederagenin 28-O-beta-D-glucopyranosyl (1-->6)-beta-D-glucopyranoside, sitosterol 3 beta-O-beta-D-glucopyranoside, isoorientin-2"-O-glucoside, isovitexin-2"-O-glucoside, and chrysoeriol-7-O-glucoside, were also identified.

OBJECTIVE: ;To study the constituents of the whole herbs of Vernonia cinerea by bio-activity guided isolation with PC-12 model.;METHOD: ;The constituents were separated by column chromatography and the structures were elucidated by spectroscopic methods.;RESULT: ;Ten compounds were identified to be (-)-clovane-2,9-diol (1), caryolane-1,9beta-diol (2), apigenin (3), chrysoeriol (4), luteolin (5), thermopsoside (6), luteolin-7-O-beta-D-glucoside (7), quercetin(8), apigenin-4'-O-beta-D-glucoside (9), hyperin (10), beta-amyrin aceate (11), lupeol acetate (12).;CONCLUSION: ;Compounds 1, 2, 6 and 10 were isolated from this genus for the first time.

A screening method using LC-DAD-ESI/MS was applied to the analysis of flavonoids in celery, Chinese celery, and celery seeds (Apium graveolens L. and varieties). Fifteen flavonoid glycosides were detected in the three celery materials. They were identified as luteolin 7-O-apiosylglucoside, luteolin 7-O-glucoside, apigenin 7-O-apiosylglucoside, chrysoeriol 7-O-apiosylglucoside, chrysoeriol 7-O-glucoside, and more than 10 malonyl derivatives of these glycosides. The identification of the malonyl derivatives was confirmed by their conversion into glycosides upon heating and by comparison of some of the malonates with malonates that had previously been identified in red bell pepper and parsley. The concentrations of the glycosides and the malonyl glycosides in the three materials were estimated by comparison to aglycone standards. This is the first report of the presence of these glycosylated flavonoid malonates in celery.