广西产美味猕猴桃根正丁醇部位化学成分研究

目的：研究广西产美味猕猴桃根正丁醇部位的化学成分。方法：应用色谱技术分离纯化，根据理化性质和波谱数据鉴定化合物结构。结果：从美味猕猴桃根正丁醇部位中分离并鉴定了6个化合物，分别为毛花猕猴桃酸B(1)，2α，3β，24 -三羟基-12-烯-28-乌苏酸(2)，2α，3α，24 -三羟基-12-烯-28-乌苏酸(3)，2α，3α，23-三羟基-12，20(30)-二烯-28-乌苏酸(4)，2α，3α，24-三羟基-12，20(30)-二烯-28-乌苏酸(5)，正丁基-O-β-D-吡喃果糖苷(6)。结论：化合物1～4，6均为首次从该植物中分离得到，其中化合物6为首次从猕猴桃属植物中分得。

Studies on chemical constituents in n-butyl alcohol extract of roots of Actinidia deliciosa in Guangxi

OBJECTIVE: To study the chemical constituents of n-butyl alcohol extract in the roots of Actinidia deliciosa in Guangxi. METHOD: The constituents were separated with various chromatographic techniques and their structures were elucidated by means of physicochemical properties and the analysis of their spectral data. RESULT: Six compounds were isolated and identified as eriantic acid B (1), 2alpha, 3beta, 24-trihydroxyursa-12-en-28-oic acid (2), 2alpha, 3alpha, 24-trihydroxyursa-12-en-28-oic acid (3), 2alpha, 3alpha, 23-tri-hydroxyursa-12, 20 (30)-dien-28-oic acid (4), 2alpha, 3alpha, 24-trihydroxyursa-12, 20 (30)-dien-28-oic acid (5), n-butyl-O-beta-D-fruto-pyranoside (6). CONCLUSION: Compounds 1-4, 6 were obtained from this plant for the first time. Compound 6 was obtained from the genus Actinidia for the first time.