Major Chemical Constituents of Bamboo Shoots (Phyllostachys pubescens): Qualitative and Quantitative Research

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• 作者：Jia Sun ; Zhao-Qing Ding ; Quan Gao ; Hang Xun ; Feng Tang ; Er-Dong Xia
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：March 30, 2016
• 年：2016
• 卷：64
• 期：12
• 页码：2498-2505
• 全文大小：357K
• ISSN：1520-5118

文摘

Bamboo shoots are a delicacy in Asia. Two novel compounds, adenine-(1′R,2′R,3′R)-cyclic butanetetraol carbonate (16) and (−)-(7R,8S)-(4-hydroxy-3-methoxyphenylglycerol 9-O-β-d-[6-O-4-hydroxy-3-methoxybenzoyl])-glucopyranoside (20), together with 12 known nucleosides (1–12), 3 amino acids (13–15), β-carboline (17), and 2 megastigmane glycosides (18, 19) were isolated from bamboo shoots (Phyllostachys pubescens). Their structures and absolute configurations were rigorously determined by detailed spectroscopic analysis, and the composition of carbohydrates in bamboo shoots was qualitatively detected and quantitatively analyzed with ion chromatography. A simple, rapid, sensitive, and accurate HPLC-UV analysis was built for routine edible quality control of bamboo shoots, and 12 major components of bamboo shoots were quantitatively analyzed. The major chemical constituents of bamboo shoots were determined to be carbohydrates, amino acids, and nucleotides. These findings are correctives to the usual view of bamboo shoots chemical composition, and the previous research reports about the chemical composition of bamboo shoots may have taken the aromatic amino acids and nucleotides for flavonoids and phenolic acids.