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

• DOI: 10.1021/acs.jafc.5b05167
• Publication Date: 2015-11-02T10:57:30Z
• Authors: Jia Sun; Zhao-Qing Ding; Quan Gao; Hang Xun; Feng Tang; Er-Dong Xia
• Keywords: Phyllostachys; Bamboo shoot; Phyllostachys edulis

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), 2 megastigmane glycosides (18, 19) were isolated from bamboo (Phyllostachys pubescens). Their structures absolute configurations rigorously determined by detailed spectroscopic analysis, the composition of carbohydrates was qualitatively detected quantitatively analyzed ion chromatography. A simple, rapid, sensitive, accurate HPLC-UV analysis built for routine edible quality control shoots, major components analyzed. The chemical constituents to be carbohydrates, acids, nucleotides. These findings correctives usual view composition, previous research reports about may have taken aromatic nucleotides flavonoids phenolic acids.