Chemical constituents from edible part of Pistacia chinensis

Objective To study the chemical constituents in the edible part of Pistacia chinensis Methods The alcohol extract was isolated by silica gel, RP-18 and Sephadex LH-20, and the compound structures were identified by physicochemical methods and spectroscopic analyses. Results Sixteen compounds were isolated from EtOAc extract of the edible part of P. chinensis Their structures were identified as β-sitosterol (Ⅰ), 4-hydroxyphenylacetic acid (Ⅱ), ethyl gallate (Ⅲ), alnusidiol (Ⅳ), amentoflavone (Ⅴ), p-hydroxybenzoic acid (Ⅵ), protocatechuic acid (Ⅶ), gallic acid (Ⅷ), quercetin-3-O-β-D-xylopyranoside (Ⅸ), rutin (Ⅹ), daucostenol (Ⅺ), quercetin-3-O-β-D-glucopyranoside (ⅩⅡ), quercetin (ⅩⅢ), kaempferol-3, 7-O-α-L-dirhamnoside (ⅩⅣ), naringenin (ⅩⅤ), and 4-hydroxycinnamic acid (ⅩⅥ). Conclusion Compounds, except Ⅰ, Ⅲ, Ⅷ, ⅩⅡ, and ⅩⅢ, are isolated from this plant for the first time.