Chemical constituents from the fruits of Rhus typhina L. and their chemotaxonomic significance

Abstract This work describes the isolation and characterization of twenty-nine compounds from the fruits of Rhus typhina L., including eleven flavonoids ( 1–11 ), eleven phenols ( 12–22 ), two pentacyclic triterpenes ( 23–24 ), two organic acids ( 25–26 ), one lumichrome ( 27 ), one courmarin ( 28 ) and one pyrimidine ( 29 ) on the basis of their spectroscopic data. Compounds apigenin ( 1 ), daidzein ( 4 ), orobol ( 5 ), 3′, 5, 5′, 7-tetrahydroxyflavanone ( 6 ), naringenin ( 7 ), butein ( 8 ), (-)-catechin ( 9 ), quercetin-3- O - α - L -(3″- O -galloyl)-rhamnoside ( 11 ), 2-hydroxybenzoic acid ( 13 ), 4-hydroxybenzaldehyde ( 14 ), vanillin ( 15 ), methyl 3,4-dihydroxybenzoate ( 16 ), 3,5-dihydroxybenzamide ( 18 ), tyrosol ( 19 ), caffeic acid ( 20 ), 3-(2,4,6-trihydroxyphenyl)-1-(4-hydroxyphenyl)-propan-1-one ( 21 ), phlorizin ( 22 ), friedelin ( 23 ), oleanolic acid ( 24 ), 4,4-dimethyl-heptanedioic acid ( 25 ), anthranilic acid ( 26 ), lumichrome ( 27 ), scoparone ( 28 ) and uracil ( 29 ) have not been recorded before in this plant. This is the first report on the occurrence of compounds 4–7 , 9 , 11 , 13–14 , 16 , 18–21 , 25–29 from the genus Rhus . Moreover, the chemotaxonomic significance of these isolated compounds was also summarized.