領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
In this paper, the flowers of Rosa chinensis Jacq. were investigated and 14 compounds were isolated and identified, namely kaempferol (1), quercetin (2), isoquercitrin (3), afzelin (4), quercitrin (5), phenylethyl glucopyranoside (6), avicularin (7), juglanin (8), nicotiflorin (9), phenylethyl-6’-O-galloyl-β-D-glucopyranoside (10), tiliroside (11), methyl gallate (12), 8-O-methylherbacetin-3-O-β-D-sophoroside (13), gallic acid (14). Among these compounds, compounds 7, 9, 12 and 13 were isolated from R. chinensis for the first time. These compounds and extracts of R. chinensis. were studied for coagulation activity in vitro. The results showed that tiliroside (11) had good effect on promoting blood coagulation, and the effect of tiliroside was better than that of Yunnanbaiyao. Juglanin (8) and nicotiflorin (9) could significantly shorten thrombin time (TT) and significantly elevated fibrinogen (FIB), which proved that juglanin and nicotiflorin had good procoagulant effect.
電話: 010-87293157
地址: 北京市豐臺(tái)區(qū)洋橋70號(hào)
版權(quán)所有 @ 2023 中國(guó)食品雜志社 京公網(wǎng)安備11010602060050號(hào) 京ICP備14033398號(hào)-2
