Peiqing Wang , Miyun Hu , Li Wang , Jiaojiao Qu , Yuhang Liu , Changqin Li , Zhenhua Liu , Changyang Ma , Wenyi Kang
{"title":"Chemical constituents and coagulation effects of the flowers of Rosa chinensis Jacq.","authors":"Peiqing Wang , Miyun Hu , Li Wang , Jiaojiao Qu , Yuhang Liu , Changqin Li , Zhenhua Liu , Changyang Ma , Wenyi Kang","doi":"10.1016/j.jfutfo.2022.12.006","DOIUrl":null,"url":null,"abstract":"<div><p>In this paper, the flowers of <em>Rosa chinensis</em> Jacq. were investigated and 14 compounds were isolated and identified, namely kaempferol <strong>(1)</strong>, quercetin <strong>(2)</strong>, isoquercitrin <strong>(3)</strong>, afzelin <strong>(4)</strong>, quercitrin (<strong>5</strong>), phenylethyl glucopyranoside <strong>(6)</strong>, avicularin (<strong>7</strong>), juglanin (<strong>8</strong>), nicotiflorin (<strong>9</strong>), phenylethyl-6′-<em>O</em>-galloyl-<em>β</em>-<em>D</em>-glucopyranoside (<strong>10</strong>), tiliroside (<strong>11</strong>), methyl gallate (<strong>12</strong>), 8-<em>O</em>-methylherbacetin-3-<em>O</em>-<em>β</em>-<em>D</em>-sophoroside (<strong>13</strong>), gallic acid (<strong>14</strong>). Among these compounds, compounds <strong>7, 9, 12</strong> and <strong>13</strong> were isolated from <em>R. chinensis</em> for the first time. These compounds and extracts of <em>R. chinensis</em>. were studied for coagulation activity <em>in vitro</em>. The results showed that tiliroside (<strong>11</strong>) had good effect on promoting blood coagulation, and the effect of tiliroside was better than that of Yunnanbaiyao. Juglanin (<strong>8</strong>) and nicotiflorin (<strong>9</strong>) could significantly shorten thrombin time (TT) and significantly elevated fibrinogen (FIB), which proved that juglanin and nicotiflorin had good procoagulant effect.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772566922000854","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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Abstract
In this paper, the flowers of Rosa chinensis Jacq. were investigated and 14 compounds were isolated and identified, namely kaempferol (1), quercetin (2), isoquercitrin (3), afzelin (4), quercitrin (5), phenylethyl glucopyranoside (6), avicularin (7), juglanin (8), nicotiflorin (9), phenylethyl-6′-O-galloyl-β-D-glucopyranoside (10), tiliroside (11), methyl gallate (12), 8-O-methylherbacetin-3-O-β-D-sophoroside (13), gallic acid (14). Among these compounds, compounds 7, 9, 12 and 13 were isolated from R. chinensis for the first time. These compounds and extracts of R. chinensis. were studied for coagulation activity in vitro. The results showed that tiliroside (11) had good effect on promoting blood coagulation, and the effect of tiliroside was better than that of Yunnanbaiyao. Juglanin (8) and nicotiflorin (9) could significantly shorten thrombin time (TT) and significantly elevated fibrinogen (FIB), which proved that juglanin and nicotiflorin had good procoagulant effect.
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