Coumarins of Matricaria chamomilla L.: Aglycones and glycosides

被引：54

作者：

Petrulova-Poracka, Veronika ^{[1
]}

Repcak, Miroslav ^{[1
]}

Vilkova, Maria ^{[2
]}

Imrich, Jan ^{[2
]}

机构：

[1] Safarik Univ, Fac Sci, Inst Biol & Ecol, SK-04001 Kosice, Slovakia

[2] Safarik Univ, Fac Sci, Inst Chem, SK-04001 Kosice, Slovakia

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 01期

关键词：

Matricaria chamomilla L; Asteraceae; Coumarins; Daphnin; Skimmin; HERNIARIN; GLUCOSYLTRANSFERASE; SENSITIZATION; FLOWERS; STRESS; ACID;

D O I：

10.1016/j.foodchem.2013.03.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The identity and quantity of coumarin-like compounds in leaves and anthodia of Matricaria chamomilla L. were studied by LC-DAD and NMR. So far, two monosubstituted coumarins, herniarin and umbelliferone, and two herniarin precursors were identified therein. In this paper, two other coumarin glycosides and one aglycone were confirmed. Skimmin (umbelliferone-7-O-beta-D-glucoside), daphnin (daphnetin-7-O-beta-D-glucoside) and daphnetin (7,8-dihydroxycoumarin) were found for the first time in diploid and tetraploid leaves and anthodia of M. chamomilla L Daphnetin is known as a strong sensitizer, so this compound and its glycosidic derivative can contribute to the allergic potential of chamomile. Commercial chamomile preparations were tested for their presence. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：54 / 59

页数：6

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