Abstract: Objective: To study the functional components from the kernel of Acer truncatum Bunge as a new food resource. Methods: The chemical constituents were isolated and purified by sequential chromatographies on silica gel, polyamide and Sephadex LH-20 columns and recrystallization. Electrospray ionization mass spectrometry (ESI-MS), 1H-NMR and 13C-NMR spectroscopic analysis were employed for the structural elucidation. Results: A total of twelve compounds were obtained and they were chemically identified as (7S,8R)-urolignoside (1), 1,2,3,6-tetra-O-galloyl-β-D-pyranglucose (2), 1,2,3,4,6-penta-O-galloyl-β-D-pyranglucose (3), quercetin (4), kaempferol-3-O-α-L-rhamnopyranoside (5), quercetin-3-O-α-L-rhamnopyranoside (6), quercetin-3-O-β-D-galactopyranoside (7), quercetin-3-O-α-L-arabinopyranoside (8), (+)-afzelechin (9), (+)-catechin (10), (-)-epicatechin (11), and daucosterol (12). Conclusions: All these compounds were identified for the first time in the kernel of this plant, while compounds 1, 2, and 9-11 were obtained for the first time from the genus Acer.

Key words: Acer truncatum, new food resource, chemical composition