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From rhizomes of Hemsleya macrosperma, three new saponins of oleanolic acid named hemslosides-Mal, -Ma2 and -Ma3 were isolated along with dihydrocucurbitacin F, its 25-0-acetate and 3-glucosyl oleanolate and their structures were elucidated. From rhizomes of H. chinensis, dihydrocucurbitacin F, its 25-0-acetate, 3-glucosyl oleanolate, hemsiosides-Mal and -Ma3 and chikusetsusaponin-IVa (a saponin from Panax japonicus and other Panax spp.) were also isolated. The close structural relationship of saponins of these plants to those of Panax japonicus (Araliaceae) is noted. 800-3000 m.The plants of this genus are known as herbal medicines in China, used in the treatment of bacillary dysentery, bronchitis and tuberculosis etc. Previously, isolation of dihydrocucurbitacm F (1) and its 25-0-acetate (2) from H. amabilis Diels (1) and oleanane-type triterpenes from H. mitrata C. Y. Wu (2) were reported. In continuation of these studies, the present paper A suspension of an ethanolic extract of rhizomes of H. macrosperma in water was washed with ether and extracted with ethyl acetate and then with 1-butanol saturated with water, successsyl-(1 -3)-ct-rhamnopyranosyl-(1 -. 2)-13-xylopyranoside of 7.

The establishment of international monographs for herbs is in progress. Here, we propose both a marker compound and a method for its analysis for the identification of garlic bulbs and their products. The constituents in 26 kinds of fresh edible parts of Allium vegetables and three types of garlic preparations were analyzed. Sulfur compounds are the most characteristic constituents in garlic, but manufacturing processes of garlic products dramatically affect these constituents. Thus, no sulfur compound could be specified as a universal marker of identification applicable for any type of garlic. On the other hand, garlic contains other characteristic compounds, namely, saponins. After analyzing Allium vegetables and garlic preparations, we concluded that sapogenins, especially beta-chlorogenin, may be a viable candidate for identifying and distinguishing garlic from other Allium vegetables.

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