Isolation of cinnamic acid derivatives from the root of Rheum tanguticum Maxim.ex Balf. and its significance

Eight compounds (1-8) including two naphthalene glycosides, three tannins and three cinnamic acid derivatives were isolated from Rheum tanguticum Maxim.ex Balf. for the first time, except compounds 1, 6, 7 and 8. Their structures were determined mainly by NMR and MS techniques. The result is of significance for comparison and analysis between different rhubarbs by various chromatographic methods.   Key words: Rhubarb, Rheum tanguticum, cinnamic acid.