Two novel glycosyl cinnamic and benzoic acids from korean black raspberry (Rubus coreanus) wine

Korean black raspberry (Rubus coreanus) wine was solvent-fractionated with n-hexane, ethyl acetate, and n-butanol and the n-butanol layer was purified by various column chromatographic procedures, including Amberlite XAD-2, Sephadex LH-20, and octadecylsilane resins as well as high performance liquid chromatography. Two novel glycosyl cinnamic and benzoic acids were isolated and their structures were (E)-8-O-beta-d-glucopyranosylcinnamic acid (1) and 3'-[O-beta-d-glucopyranosyl)(1aEuro(3)a dagger'6')-alpha-d-psicofuranosyl] benzoate (2) based on the spectroscopic data obtained by high resolution fast-atom bombardment mass spectroscopy and nuclear magnetic resonance analyses.