CHEMICAL CONSTITUENTS FROM FRUITS OF ROSA SERICEA

AIM: To investigate the chemical constituents of Rosa sericea Lindl. METHODS: The ethanol extract of the raw material was suspened in H2O and then exracted with EtOAc. The aqueous layer was chromatographed on a polyamide column with 95% EtOH successively. Then, each part was chromatographed repeatedly on silica gel column and the structures were identified by spectra and chemical methods. RESULTS: 6 compounds have been isolated and identified. CONCLUSION: The structures of the compounds were elucidated as euscaphic acid 3,4-monoacetonide (1), euscaphic acid (2), 4-O-β-D-glucopyranosyl methyl gallate (3), quercetin (4), oleanolic acid (5) and stigmasterol (6). Compound 1 is a new compound and the structure was affirmed by chemical transformations. Compound 3 was not reported before in plants and the structure was elucidated by 2D-NMR.