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五花血藤化学成分的研究
引用本文:史伟,陈凌云.五花血藤化学成分的研究[J].云南中医学院学报,2014(3):25-27.
作者姓名:史伟  陈凌云
作者单位:[1]保定市第一中心医院,河北保定071002; [2]云南中医学院,云南昆明650500
摘    要:目的对五花血藤(Sargentodoxa cuneata)的藤茎部分进行化学成分研究。方法五花血藤藤茎的95%乙醇提取物加水溶解后,分别用石油醚,醋酸乙酯和正丁醇萃取。正丁醇萃取物应用多种色谱柱及仪器进行分离纯化,并运用理化性质,核磁数据和光谱学数据等方法鉴定化合物的结构。结果从五花血藤藤茎中分离鉴定了12个化合物,分别为:毛柳苷(1)、3,4-二羟基苯乙醇葡萄糖苷(2)、N-(对羟基苯乙基)阿魏酸酰胺(3)、eugenylβ-rutinoside(4)、原绿酸(5)、齐墩果酸(6)、(-)-表儿茶素(7)、2-苯乙基-β-D-呋喃芹糖基-(1″-6′)-β-D-吡喃葡萄糖苷(8)、β-谷甾醇(9)、胡萝卜苷(10)、3,4-二羟基苯乙醇(11)、豆甾醇(12)。结论化合物5、6、11为首次从该植物中分离得到。

关 键 词:五花血藤  毛柳苷  3  4-二羟基苯乙醇葡萄糖苷  齐墩果酸  β-谷甾醇

Study on the Chemical Constituents of Sargentodoxa cuneata
SHI Wei,CHEN Ling-yun.Study on the Chemical Constituents of Sargentodoxa cuneata[J].Journal of Yunnan College of Traditional Chinese Medicine,2014(3):25-27.
Authors:SHI Wei  CHEN Ling-yun
Institution:SHI Wei, CHEN Ling-yun( 1. The First Central Hospital of Baoding, Baoding 071000, China; 2. Yunnan University of TCM, Kunming 650500, China)
Abstract:Objective To study the chemical constituents of Sargentodoxa cuneata. Methods Sargentodoxa cuneata was extracted with 95% ethanol,and the extract was extracted with petroleum ether,ethyl acetate,n-butanol alcohol respectively. The compounds of n-butyl alcohol extract were isolated by variouscolumns and instruments,and were identified through the use of physical and chemical properties,NMR data and spectroscopy data. Results Twelve compounds were isolated,and identified as salidroside(1),3,4-dihydroxy-phenethyl- β-D-glucopy ranoside(2),7-(4-hydroxy-3-methoxyphenyl)-N-7′-(4′-hydroxyphenyl)ethyl]-(E)-8-propenamide(3)、eugenyl β-rutinoside(4),Chlorogenic acid(5),oleanolic acid(6),(-)-epicatechin(7),2-Phenylethyl-β-D-apiofuranosyl-(1″→6′)-β-D-glucopyranoside(8),β-sitisterol(9),daucosterol(10),3,4-dihydroxybenzaldehyde(11),stigasterol(12). Conclusion Chlorogenic acid,oleanolic acid,3,4-dihydroxy-benzaldehyde were the first cerebroside isolated from Sargentodoxa cuneata.
Keywords:Sargentodoxa cuneata  salidroside  3  4-dihydroxy-phenethyl-β-D-glucopy ranoside  oleanolic a-cid  β-sitisterol
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