青梅的化学成分研究

目的:研究龙脑香科青梅属植物青梅Vitica mangachapoi Blanco的化学成分.方法:采用硅胶,Sephadex LH-20,ODS等多种柱色谱法进行分离纯化,通过理化常数和波谱分析鉴定化合物的结构.结果:从青梅的乙醇提取物中分离和鉴定了10个化合物,分别为3-羧基-3-羟基戊二酸二甲酯(dimethyl 3-carboxyl-3-hydroxypentanedioate,1)、3-羟基-4-甲氧基苯甲酸(3-hydroxy-4-methoxybenzoic acid,2)、柠檬酸三甲酯(trimethyl citrate,3)、柠檬酸(citric acid,4)、绿原酸(chlorogenic acid,5)、(-)-表儿茶素(epicatechin,6)、芦丁(rutin,7)、岩白菜素(bergeninum,8)、β-谷甾醇(β-sitosterol,9)和胡萝卜苷(daucosterol,10).结论:以上化合物均为首次从该植物果实中分离得到.

Chemical Constituents from the Fruits of Vatica mangachapoi

Objective:To study the chemical constituents from the fruits of Vatica mangachapoi.Method: The compounds were isolated and purified by column chromatographic method with silica gel,Sephadex LH-20,ODS,and other separation methods.Their structures were identified by physicochemical properties and spectral data.Result: Ten compounds were isolated and elucidated as dimethyl 3-carboxyl-3-hydroxypentanedioate(1),3-hydroxy-4-methoxybenzoic acid(2),trimethyl citrate(3),citric acid(4),chlorogenic acid(5),epicatechin(6),rutin(7),bergeninum(8),β-sitosterol(9) and daucosterol(10),respectively.Conclusion: All the compounds were isolated from the fruits of V.mangachapoi for the first time.