RESUMO
AIM The purpose is to examine the chemical constituents in the fruits of Terminalia chebula. METHODS Using combined chromatographies over silica gel, Diaion HP-20, Toyopearl HW-40 and MCI gel CHP -20P to purify the constituents of Terminalia chebula, and identifying their structures on the basis of spectroscopic and chemical evidence were purified. RESULTS Twenty one hydrolyzable tannins and related polyphenols were characterized, here reports eight of them: 2,3-(S)-HHDP-D-glucose, 3,6-di-O-galloyl-D-glucose, 6-O-galloyl-D-glucose, (-)-shikimide 4-O-gallate, (-)-shikimic acid 3-O-gallate+(-)-shikimic acid 5-O-gallate, methyl gallate and 1,2,6-tri-O-galloyl-β-D-glucose were reported. CONCLUSION The above eight polyphenols were obtained from myrobalans for the first time.