Addition of phenolic acids on the reduction of methanol content in wine.

Utilization of phenolic acids, including gallic acid, coumaric acid, caffic acid, cinnamic acid, and ferulic acid, for methanol reduction in wine was investigated. Enzyme activities of pectinesterase and pectin lyase decreased significantly when 0.1 mg/L of gallic acid, coumaric acid, caffic acid, cinnamic acid, or ferulic acid was added. However, no inhibition on polygalacturonase activity was observed when 0.5 mg/L of phenolic acid was added. Methanol content in commercial pectic enzyme (CPE) group increased from 11.53 +/- 1.34 to 56.67 +/- 3.75 ppm in the final products. Adding gallic acid or coumaric acid with CPE inhibited the increase of methanol production. In addition, when 0.2 mg/L of phenolic acid (gallic acid or coumaric acid) was added, the amount of total phenolic acid released from CPE + gallic acid or CPE + coumaric acid groups became higher than CPE group by approximately 466 and 539 mg/L, respectively. In conclusion, the values of lightness, red content, yellow content, total pigment, and total phenolic acid increased in the presence of gallic acid or coumaric acid with CPE, suggesting that adding gallic acid or coumaric acid into winemaking process is a potential method for reducing methanol content, improving wine quality, as well as increasing healthy compounds in wine production.

[Studies on the ganoderic acid, a new constituents from the fruiting body of Ganoderma lucidum (Fr.) Karst].

Three compounds have been isolated from the dichloromethane soluble fraction of the fruiting body of Ganoderma lucidum (Fr.) Karst. On basis of spectral analyses (UV, IR, MS, 1HNMR, 13CNMR and 2D-NMR), they were identified as 3, 7-dioxo-lanosta-8, 24(E)-dien-26-oic acid (I), 7 beta-15 alpha-dihydroxy-3, 11, 23-trioxo-5 alpha-lanost-8-en-26-oic acid (II) and 3 beta, 7 beta, 15 alpha-trihydroxy-11, 23-dioxo-5 alpha-lanosta-8-en-26-oic acid (III). Compound I is a new compound named ganoderic acid DM.

[Isoflavones from Glycyrrhiza eurycarpa].

A new isoflavone, named eurycarpin A and a new natural product isoflavone named eurycarpin B have been isolated from the roots of Glycyrrhiza eurycarpa P. C. Li. Their structures were determined to be 7,2',4'-trihydroxy-3'-(3,3-dimethylallyl) isoflavone(I) and 7,2'-dihydroxy-6",6"-dimethylpyrano-(2",3":4',3') isoflavone(II) on the basis of spectroscopic analysis (UV, EI-MS, 1HNMR, 13CNMR, NOE difference and HMBC). In addition, three known isoflavones, licoisoflavone A, calycosin and formononetin, were obtained for the first time from this plant.

An acylated flavone C-glycoside from Glycyrrhiza eurycarpa.

A new acylated flavone C-glycoside, apigenin 6-C-alpha-L-rhamnopyranoside-8-C-[6"-(3-hydroxy-3-methyl-glutaroyl )-beta-D-glucopyranoside], was isolated from rhizomes of Glycyrrhiza eurycarpa and its structure was established on the basis of spectroscopic data.

Swertifrancheside, an HIV-reverse transcriptase inhibitor and the first flavone-xanthone dimer, from Swertia franchetiana.

The first flavone-xanthone C-glucoside, swertifrancheside, was isolated from Swertia franchetiana, and its structure was elucidated on the basis of spectroscopic analysis as 1,5,8-trihydroxy-3-methoxy-7-(5',7',3'',4''- tetrahydroxy-6'-C-beta-D-glucopyranosyl-4'-oxy-8'-flavyl)-xanthone . This compound was a moderately potent inhibitor of HIV reverse transcriptase.

[Swertiapunimarin from Swertia punicea Hemsl].

A new secoiridoid glycoside, swertiapunimarin (I), was isolated from the whole plant of Swertia punicea Hemsl. The structure was elucidated as 6'-O-beta-D-glucopyranosylsweroside on the basis of chemical and spectroscopic analysis. The other seven known compounds were identified as sweroside (II), swertiamarin (III), oleanolic acid (IV), daucosterol (V), beta-sitosterol (VI), 2,3-dihydroxy-1,4-benzodicarboxylic acid (VII) and methylswertianin (VIII).

[Structure of swertiapuniside from Swertia punicea Hemsl].

A new xanthone glycoside, swertiapuniside (V), has been isolated from the whole plant of Swertia punicea Hemsl. The structure was elucidated as 1,5,8-trihydroxy-3-methoxyxanthone-8-O-beta-D-glucopyranosyl (1-6)-O-beta-D-glucopyranoside by means of chemical and spectroscopic data. Four other known xanthones mangiferin (I), bellidifodin (II), 1,3,5,8-tetrahydroxyxanthone (III) and swertinolin (IV) were also identified.

[Studies on the chemical constituents of Piper macropodum C.DC].

Piper macropodum is used in Chinese folk medicine for the treatment of rheumatism, toothache, epilepsy and stomach ache. From the ethanolic extract of the viny stem of this plant five components were isolated, a new compound and four known compounds. On the basis of spectroscopic analysis (IR, UV, MS, 1HNMR and 13CNMR) the structure of this new compound was elucidated as (2E,4E)-N-isobutyl-2,4-icosadienamide (I). The other four compounds were identified as piperine (II), piperyline (III), daucosterol (IV) and beta-sitosterol (V). All of them were isolated from this species for the first time.