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Journal of Asian Natural Products Research Volume 19, 2017 - Issue 3
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Original Articles

Two new flavonoids from the bark of Allium chrysanthum

Xing-Peng HuDepartment of Food Science and Engineering, Jinan University, Guangzhou 510632, China
,
Hua ZhouDepartment of Food Science and Engineering, Jinan University, Guangzhou 510632, ChinaCorrespondence[email protected]
,
Yang-Min DuDepartment of Food Science and Engineering, Jinan University, Guangzhou 510632, China
,
Shi-Yi OuDepartment of Food Science and Engineering, Jinan University, Guangzhou 510632, China
,
Rian YanDepartment of Food Science and Engineering, Jinan University, Guangzhou 510632, China
&
Yong WangDepartment of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Pages 229-234 | Received 15 Nov 2015, Accepted 18 May 2016, Published online: 16 Jun 2016
 
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Abstract

The isolation and structure elucidation of two new flavonoids, chrysanthumones A and B from the extracts of Allium chrysanthum were reported. Seven known phenolic constituents were also isolated. Their structures were determined on the basis of NMR and MS techniques.

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