Abstract：The chemical constituents of the ethanol fraction of coffee beans were isolated and purified by HP-20 macroporous resin CC， semipreparative high performance liquid chromatography， and other separation methods. 15 compounds were isolated from the ethanol fraction of coffee beans. By using NMR， MS， and other modern spectral techniques， the structures of the compounds were identified as caffeine (1)， 1,4-di-O-(E)-caffeoyl-β-D-glucopyranoside (2)， 1,3-O-dicaffeoylglycerol (3)， caffeic acid (4)， methyl caffeate (5)， neochlorogenic acid (6)， chlorogenic acid (7)， 4-caffeoylquinic acid (8)， ferulic acid (9)， nicotinic acid (10)， 1,2,4-benzenetriol (11)， citric acid (12)， 5,7-dihydroxychromone (13)， 3,4-dicaffeoylquinic acid (14)， and neochlorgeniclatone (15). Compounds 11， 13 and compounds 15 were isolated from coffee beans for the first time.
2023, Vol. 57 
