Thành phần hóa học từ Thảo quả tại Hà giang
Trần Hữu Giáp1, Hà Thị Thoa1, Lê Nguyễn Thành1, Nguyễn Anh Dũng1, Giang Lộc Thăng2, Lương Triệu Vững3, Nguyễn Đức Vinh3, Nguyễn Thị Minh Hằng1, Nguyễn Tiến Đạt1, Nguyễn Văn Hùng1, Nguyễn Văn Hiệu1, Châu Văn Minh1
1Viện Hóa Sinh biển, Viện Hàn lâm Khoa học và Công nghệ Việt Nam
2 Trung tâm Giống cây trồng và Gia súc Phó Bảng, Đồng Văn, Hà Giang
3Sở nông nghiệp và phát triển nông thôn Hà Giang
Cardamom (Amomum tsao-ko Crevost & Lemairé) is a zingiberaceous plant called ‘Thao-qua’, which is widely distributed in Vietnam and the south of China. Its dried fruit is commonly used as a traditional medicine for malaria, throat infections, abdominal pain, stomach disorders, nausea, vomiting and diarrhea. It is also a well-known food additive that provides a distinct flavor and medicinal effect. It is a commercially important spice in the south-east Asia. In order to make a HPLC fingerprint for the quality evaluation of cardamom in Vietnam, a chemical study of a cardamom sample from Hagiang province was conducted. Seven known compounds tsaokoin (1), 1β,2α-dihydroxy-p-menth-5-ene (2), E-nerolidol (3), citral (4), daucosterol (5), β-sistosterol (6) and oleic acid (7) were isolated from the ethyl acetate extract from the fruit of cardamom. The structures of these compounds were elucidated using spectroscopic data and comparison with previously reported literatures. Compound 1β,2α-dihydroxy-p-menth-5-ene and oleic acid were firstly isolated from cardamom. Tsaokoin, that’s only isolated from cardamom, can be used as a marker for HPLC fingerprints.
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