Phenolic Constituents from the Fruit of Rosa taiwanensis Nakai

Extraction of the fruit of Rosa taiwanensis with aqueous acetone, followed by a combination of Diaion HP-20, Sephadex LH-20, MCI-gel CHP 20P and Cosmosil 75C18-OPN chromatography using a variety of solvent systems afforded nine compounds. They were identified as sanguiin H-4 (1), 2,3-(S)-HHDP-6-O-galloylglucopyranose (2), pedunculagin (3), 1(α)-O-galloylpedunculagin (4), 1(β)-O-galloylpedunculagin (5), catechin (6), catechin-3-0-β-D-glucoside (7), procyanidin B-1 (8) and procyanidin B-3 (9) by comparison of their spectral data with those of authentic samples and/or by comparison with published data.