Table 3.

Connectivity between aromatic and glucose protons through the ester carbonyl carbon (three-bond coupling) for merianin A (1) and merianin B (2).

	1 a			2 b
Aromatic-H	-COO-	Glucose-H	Aromatic- H b	-COO-	Glucose-H
Galloyl			Galloyl
6.96 A-2,6	165.7	6.24 Glc II (H-1)	7.22 A-2,6	166.6	5.37 Glc I (H-6)
7.09 B-2,6	165.9	6.10 Glc I (H-1)	7.07 B-2,6	164.5	6.09 Glc I (H-1)
7.23 A’-2,6	168.0	5.38 Glc I (H-6)
			7.11 E-2,6	164.3	5.89 Glc I (H-4)
HHDP			HHDP
6.39 C-3	170.0	5.23 Glc I (H-2)	6.38 C-3	168.6	5.22 Glc I (H-2)
6.41 D’-3	170.5	5.73 Glc II (H-3)	6.40 D’-3	169.1	5.73 Glc II (H-3)
6.54 E’-3	169.1	5.16 Glc II (H-4)	6.53 E’-3	167.7	5.15 Glc II (H-4)
6.62 B’-3	169.6	3.93 Glc II (H-6)	6.60 B’-3	168.2	3.92 Glc II (H-6)
Valoneoyl			Valoneoyl
6.48 D	170.7	5.54 Glc I (H-3)	6.47 D	169.2	5.53 Glc I (H-3)
5.91 C’	169.5	5.09 Glc II (H-2)	5.89 C’	168.1	5.08 Glc II (H-2)
7.12 E	165.7	5.92 Glc I (H-4)
			6.95 A’	164.3	6.24 Glc II (H-1)

Methanol d₄. ^{a 1}H-NMR 500 MHz, ¹³C-NMR 126 MHz, ^{b 1}H-NMR 600 MHz, ¹³C-NMR 200 MHz.