RESUMO
Objective: To study the chemical constituents from the roots of Asparagus filicinus. Methods: Silica gel, Sephadex LH-20, ODS column chromatography, and preparative TLC were used to isolate and purify the compounds. All the compounds were identified based on spectral analysis (including MS, 1H-NMR, and 13C-NMR). Results: Sixteen phenolic compounds were isolated from 90% ethanol extract in the roots of A. filicinus and were characterized as 3′-methoxynyasin (1), (+)-nyasol (2), (-)-4′-O-methyl-nyasol (3), iso-agatharesinol (4), gobicusin A (5), 4-[5-(4-hydroxyphenoxy)-3-penten-1-ynyl] phenol (6), 1-methoxy-2-hydroxy-4-[5-(4-hydroxyphenoxy)-3-penten-1-ynyl] phenol (7), gobicusin B (8), 1-O-p-coumaroyl-3-O-feruloylglycerol (9), 1, 3-di-O-feruloylglycerol (10), syringic acid (11), 4-hydroxybenzoic acid (12), fumalic acid (13), caffeic acid (14), trans-coniferyl alcohol (15), and vanillic acid (16), respectively. Conclusion: These phenolic compounds are isolated from A. filicinus for the first time except compounds 2 and 12.