Alkaloids ofCorydalis pseudoadunca andC. gortschakovii

Conclusions From two species ofCorydalis with different growth sites 11 bases were obtained.FromC. pseudoadunca, collected in the Alai Valley, d-bicuculline, d--hydrastine,l-adlumidine, l-scoulerine, coramine, and protopine were isolated; fromC. pseudoadunca, collected in the Pamir d--hydrastine, protopine, d-bicuculline, coramine, andl-scoulerine; and fromC. gortschakovii, collected in the western Tien-Shan, isocorydine, protopine, sendaverine, d-bicuculline,l-adlumine, and a base with mp 240–242° C.Khimiya Prirodnykh Soedinenii, Vol. 6, No. 4, pp. 438–440, 1970     

Flavonoids ofPhellodendron sachalinense andPh. amurense

Summary 1. About ten substances of a flavonoid nature have been found in the leaves ofPhellodendron sachalinense (F. Schm.) Sarg. andPh. amurense Rupr.2. The two species of cork tree each contain two new flavonoids, which have been called phelloside and dihydrophelloside. The results of chemical and spectroscopic studies have permitted phelloside to be characterized as the 7,-di-O--D-glucopyranoside of noricaritin and dihydrophelloside as the 7,-di-O--D-glucopyranoside of dihydronoricaritin, the base of which contains kaempferol and aromadendrin.3. Amurensin (the 7--D-glucopyranoside of noricaritin) and icariside-1 (the -O--D-glucopyranoside of noricaritin) have been isolated as intermediates in the stepwise hydrolysis of phelloside; the latter has not been previously found in the Amur and Japanese cork trees.Khimiya Prirodnykh Soedinenii, Vol. 4, No. 2, pp. 77–82, 1968     

Rhodioloside fromRhodiola rosea andRh. quadrifida. I

Summary 1.Rh. quadrifida (Pall.) Fisch. et Mey has yielded a new glycoside which has been called rhodioloside and for which the structure of the -D-glucopyranoside of -(p-hydroxyphenyl)ethanol has been established.2. Rhodioloside is also present inRh. rosea L.3. -(p-Hydroxyphenyl)ethanol, which is the aglycone of the glucoside isolated, has been obtained from both plants.Khimiya Prirodnykh Soedinenii, Vol. 3, No. 4, pp. 244–249, 1967     

2.6 Lebensmittel

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2.6 Lebensmittel