Studies on chemical constituents from fruits of Morus alba L.

Chemical investigation of fruits of Mours alba L. lead to the isolation of fifteen compounds by various chromatographies such as silica gel, Sephadex LH-20, RP-C₁₈ column chromatography. Their structures were determined to be: 1-5-(2-formlfuryl) methyl dihydrogen 2-hydroxypropane-1, 2, 3-tricarboxylate 2, 3-diethyl ester (1), 1-2-(furan-2-yl)-2-oxoethyl pyrrolidin-2-one (2), divaricataester A (3), methyl 1-2-(furan-2-yl)-2- oxoethyl-5-oxopyrrolidine-2-carboxylate (4), 1-2-(furan-2-yl)-2-oxoethyl-5-oxopyrrolidine-2-carboxylic acid (5), L-pyroglutamic acid (6), L-pyroglutamic acid ethyl ester (7), 3-O-caffeoylquinic acid methyl ester (8), 3-O- caffeoylquinic acid ethyl ester (9), 5-O-caffeoylquinic acid methyl ester (10), 5-O-caffeoylquinic acid ethyl ester (11), 4-O-caffeoylquinic acid methyl ester (12), 4-O-caffeoylquinic acid methyl ester (13), 4-O-caffeoylquinic acid (14), 3-O-caffeoylquinic acid (15), respectively, based on the spectral analysis such as NMR, MS etc. Compounds 1-14 were isolated from this genus for the first time, among which 1 was a new compound.