STUDEIS ON THE CHEMICAL CONSTITUENTS OF THE FRUITS FROM ALPINIA OXYPHYLLA

AIM: To study the chemical constituents of the fruits of Alpinia oxyphylla Miq. METHODS: Various chromatographic techniques were used to separate and purify the constituents. Their physico-chemical properties and spectral data were measured for structure elucidation. GC-MS techniques were used to identify the chemical constituents of the volatile oil of A.oxyphylla. RESULTS: Ten compounds were isolated from the ethanol extract of A.oxyphylla. On the basis of spectral data (UV, IR, MS and NMR) and comparisons with known compounds, their structures were identified as two diarylheptanoids: yakuchinone A (1), oxyphyllacinol (2); three sesquiterpenes of eremophilane skeleton: valencene (3), nootkanone (4) and nootkanol (5); two flavones: tectochrysin (6) and chrysin (7); tow steroids: β-sitosterol (8) and daucosterol (9) and mixed fatty acids (10). Sixty four compounds were identified on the basis of GC-MS, the main compounds are: p-cymen (44.87%), valencene (9.13%), linalool (4.39%), myrtenal (3.90%), β-pinene (3.87%), α-pinene (2.93%), furopelargone A (2.62%) and terpinen-4-ol (2.56%). CONCLUSION: Compound 1 is a new diarylheptanol and its structure is 1-(4′-hyroxy-3′-methoxy-phenyl)-7-phenyl-3-heptanol. 3, 6 and 7 were isolated for the first time from this plant.