Chemical constituents from fruits of Amomum paratsao-ko / 中草药

ABSTRACT

Objective: To investigate the chemical constituents of Amomum paratsao-ko. Methods: The chemical constituents were separated and purified consecutively by silica gel, Sephadex LH-20 column chromatography, recrystallization as well as preparative HPLC. Their structures were determined by physicochemical properties and spectral analyses. Results: Fourteen compounds were isolated and identified as 2(E)-2-decene-1,10-di-yl-acetate (1), 2(E)-2-decene-1,10-diol (2), β-sitosterol (3), 3,5-dihydroxy- 7,4’-dimethoxyflavone (4), rhamnocitrin (5), kaempferol (6), rhamnetin (7), kaempferol-3,7,4’-O-trimethylether (8), ombuin (9), quercetin (10), kumatakenin (11), octyl ferulate (12), (E)-decyl-3-(4-hydroxy-3-methoxyphenyl) propenoate (13), and trans-p-hydroxycinnamic acid (14). Conclusion: Compound 1 is a new compound named paratsaokoster, and compounds 2-14 are isolated from this plant for the first time.