Phenylpropanoid glycosides from the seeds of Michelia hedyosperma

► The seed of Michelia hedyosperma is a commonly used spice in the southern China. ► Six new phenylpropanoid glycosides were identified, together with six known ones. ► The new compounds were named michehedyosides A–F. The seed of Michelia hedyosperma Law (Magnoliaceae) is a commonly used spice by t...

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Bibliographic Details
Published in:Food chemistry 2011-06, Vol.126 (3), p.1039-1043
Main Authors: Wang, Xian-You, Xu, Min, Yang, Chong-Ren, Zhang, Ying-Jun
Format: Article
Language:English
Subjects:
Biological and medical sciences
chemical structure
food composition
Food industries
Fundamental and applied biological sciences. Psychology
glycosides
Magnoliaceae
Michehedyosides A–F
Michelia
Michelia hedyosperma
Phenylpropanoid glycoside
phenylpropanoids
seeds
spices
traditional foods
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Summary:► The seed of Michelia hedyosperma is a commonly used spice in the southern China. ► Six new phenylpropanoid glycosides were identified, together with six known ones. ► The new compounds were named michehedyosides A–F. The seed of Michelia hedyosperma Law (Magnoliaceae) is a commonly used spice by the local people living in the south of Yunnan province, China. From which, six new phenylpropanoid glycosides, michehedyosides A–F (1–6) were obtained, in addition to six known compounds, eugenol, eugenol 4-O-β-d-glucopyranoside, martynoside, alaschanioside C, 3,4-methylenedioxycinnamyl alcohol, and (+)-pinoresinol 4-O-β-d-glucoside. Their structures were elucidated on the basis of detailed spectroscopic analyses and chemical methods.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.11.116