领学术科研之先，创食品科技之新
—— 中国食品杂志社
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.
电话: 010-87293157
地址: 北京市丰台区洋桥70号
版权所有 @ 2023 中国食品杂志社 京公网安备11010602060050号 京ICP备14033398号-2
