Study On The Chemical Constituents And Fingerprint Of Amomum Villosum Lour.

The fruit of Amomum villosum Lour.(Zingiberaceae) was a famous one of thefour traditional Chinese medicine in southern China. It had many functions in TCMclinic such as removing moist and relieving pain, warning spleen and checkingdiarrhea, administering gas and preventing miscarriage. Previous studies hadindicated its complicated chemical constituents, but researches were studied on thevolatile oil constituents mainly, studies on other polar constituents were few, and thequality evaluation criteria had also not been established. Therefore, there wasnecessary to study systematically on the chemical constituents and its fingerprint ofAmomum villosum Lour.16compounds were isolated from the alcoholic extract using polyamide, silicagel, Sephadex LH-20, ODS open column chromatography and other means. Thestructures of13compounds were determined according to various spectroscopic data,and physical and chemical properties. They were: vanillic acid (1),4-hydroxy-3-ethoxy-benzoic acid (2), quercetin (3), p-hydroxybenzoic acid (4),protocatechuic acid (5), phyllocoumarin(6), vanillic acid-1-β-D-glucopyranosyl ester(7), quercitroside (8), isoquercitroside (9), isorhamnetin-3-β-D-glucoside (10),β-daucosterol (11), β-sitosterol (12) and amomicoumarin (13). Compound13was anew compound, and compounds2,6,7,10were isolated from this plant for the firsttime.12batches of the fruits of Amomum villosum in this study were collected for pre-liminary study on its fingerprint. The HPLC standard fingerprint showed10commonpeaks, it more fully reflected the characteristics of chemical constituents of Amomumvillosum from Yangchun region, and lay the experimental foundation for qualityevaluation and quality control of the authentic ingredients Amomum villosum Lour..