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Xiongxian DUAN, Congqi ZHAO, Fen LYU, et al. Chemical Constituents from the Fruits of Alpinia zerumbet[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2022, 37(3): 535-539. DOI: 10.12101/j.issn.1004-390X(n).202012078
Citation: Xiongxian DUAN, Congqi ZHAO, Fen LYU, et al. Chemical Constituents from the Fruits of Alpinia zerumbet[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2022, 37(3): 535-539. DOI: 10.12101/j.issn.1004-390X(n).202012078
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Chemical Constituents from the Fruits of Alpinia zerumbet

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    • Abstract
  • PurposeTo study the chemical constituents from the fruits of Alpinia zerumbet.
    MethodsThe fruits of A. zerumbet were macerated by methanol and then the concentrated crude extraction was partitioned between AcOEt and H2O. The AcOEt extracts were separated and purified by chromatography methods of normal phase silica gel column, thin layer, and HPLC. The structures of the obtained compounds were identified on the basis of spectroscopic analysis, including 13C NMR, 1H NMR, and ESI-MS.
    ResultsSeven compounds were isolated from the fruits of A. zerumbet, which were identified as: bis (2-ethylhexyl) benzene-1,2-dicarboxylate (1), terephthalic acid bis (2-ethylhexyl) ester (2), dibutylphthalate (3), n-triacont-11-enoic acid (4), stigmasterol (5), dihydro-5,6-dehydrokawain (6), aniba dimer A (7).
    ConclusionCompounds 1-4 were isolated from this plant for the first time.
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