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Phenolic Acid from the Fruits of Forsythia suspensa (Thunb.) Vahl

??OBJECTIVE To study the chemical constituents from the fruits of Forsythia suspensa (Thunb.) Vahl.. METHODS Compounds were isolated by a combination of various chromatographic techniques including column chromatography over macroporous resin, Sephadex LH-20 and reversed-phase HPLC. Their structures were elucidated by physiochemical properties and spectral analysis. RESULTS Sixteen compounds were isolated and identified as 3,4,??-trihydroxy-methyl phenylpropionate (1), protocatechaldehyde (2), vanillic acid (3), p-hydroxybenzoic acid (4), p-hydroxylbenzylalcohol (5), p-hydroxyphenylethyl alcohol (6), 2-(4-methoxyphenyl) acetaldehyde (7), 2-(4-hydroxyphenyl)acetic acid (8), 4-hydroxyphenethyl 2-(4-hydroxyphenyl)acetate (9), p-coumatic acid (10), methyl 2-(4-hydroxyphenyl)acetate (11), 3,4-dihydroxyphenylethanol (12), 1,2,4-benzentriol (13), 1-(4-hydroxyphenyl)-2,3-dihydroxypropan-1-one(14), 4-hydroxybenzaldehyde (15), and isovanillic acid (16). CONCLUSION Compounds 1-3, 5, 7, 9, 11, and 14 are isolated from this plant for the first time.