Chemical Study of the Fruits of Amomum celsum Lamxay & M.F. Newman of Vietnam

Abstract

The chemical study of the fruits of Amomum celsum Lamxay & M.F. Newman (family Zingiberaceae) applied extraction methods to extract polar compounds into a water-soluble fraction, preparative chromatographic techniques such as CC, Mini-C, preparative TLC on diferent adsorbents (Diaion HP-20, Sephadex LH-20, silica gel, and RP-18) to isolate compounds, and spectroscopic techniques such as ESI-MS and NMR to determine chemical structures. The study determined gallic acid, quercetin 3,7,3′,4′-tetramethyl ether, and 3,5-diacetoxy-1,7-bis(3,4-dihydroxy-phenyl)heptane. All of the compounds were isolated for the first time from A. celsum of Vietnam.

Keywords

Amomum celsum, Zingiberaceae, quercetin, diarylheptanoid

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