Abstract Leaves of Persicaria odorata (Polygonum odoratum), known also as Vietnamese coriander are used as a pungent additive to dishes of south-eastern Asian cuisine, where it occurs as a native species. Although the essential oil phytochemistry was exhaustively studied, no detailed research on phenolic composition has been conducted. The aim of this research was to investigate what are the main phenolics in dried and fresh leaves with the focus on flavonoids, phenolic acids, and procyanidins. Methanolic-aqueous extracts were analysed with use of HPLC-DAD-MSn validated analytical method. The main compounds identified were methyl gallate (2), (+)-catechin (5), quercetin 3-O-β-D-glucuronide (25), tetrahydroxyflavonol derivative (28), and kaempferol sulfate (33). Comparisons of contents and profile of phenolics were performed.

中文翻译：

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桃花心木鲜叶和干叶酚类成分和组成的变化

摘要 Persicaria odorata (Polygonum odoratum) 的叶子，也被称为越南香菜，被用作东南亚菜肴的刺激性添加剂，它作为本地物种出现。尽管对精油植物化学进行了详尽的研究，但尚未对酚类成分进行详细研究。本研究的目的是研究干叶和新鲜叶中的主要酚类物质，重点是黄酮类、酚酸和原花青素。使用 HPLC-DAD-MSn 验证的分析方法分析甲醇-水提取物。鉴定出的主要化合物是没食子酸甲酯 (2)、(+)-儿茶素 (5)、槲皮素 3-O-β-D-葡糖苷酸 (25)、四羟基黄酮醇衍生物 (28) 和硫酸山奈酚 (33)。进行了酚类物质的含量和分布的比较。