| 制萸肉免疫活性成分的化学研究 |
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| 引用本文： | 陈玉武,薜智.制萸肉免疫活性成分的化学研究[J].中日友好医院学报,1992(Z1). |
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| 作者姓名： | 陈玉武 薜智 |
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| 作者单位： | 临床医学研究所药物药理室，临床医学研究所药物药理室 |
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| 摘 要： | 从酒泡制的山茱萸果肉制萸肉的水剂中分得5个成分,经理化常数测定,光谱(IR、MS、~1HNMR、~(13)CNMR和2D-NMR)分析,分别鉴定为没食子酸、原儿茶酸、马钱子素、7-乙氧基莫诺甙和莫诺甙。原儿茶酸为首次从山茱萸中分到。实验证明7-乙氧基莫诺甙主要为泡制和实验过程中的人工产物。体外试验发现没食子酸具有较强的免疫抑制活性。
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| 关 键 词： | 制萸肉 7-乙氧基莫诺甙 |
STUDIES ON THE IMMUNOACTIVE CONSTITUENTS OF ZHI YU ROU |
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| Chen Yuwu,et al.STUDIES ON THE IMMUNOACTIVE CONSTITUENTS OF ZHI YU ROU[J].Journal of China-Japan Friendship Hospital,1992(Z1). |
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| Authors: | Chen Yuwu |
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| Abstract: | Five compounds were isolated from Zhi Yu Rou (processed Cornus officinalis S. et Z.) They were identified by spectral (IR, MS, ~1HNMR ~(13)CNMR and 2D-NMR) methods as gallic acid protocatechuic acid loganin 7-O-ethylmorroniside and morroniside. Protocatechuic acid was reported to be present in C. officinalis S. et Z. for the first time. 7-O-ethylmorroniside was mainly an artifact formed during the processing and experimental process. Gallic acid was found to exhibit obvious in vitro immunosuppressive effect. |
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| Keywords: | Zhi Yu Rou 7-O-ethylmorroniside |
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