鹰嘴豆的化学成分研究

目的:研究鹰嘴豆的化学成分。方法:利用系统溶剂提取法、硅胶柱层析、MCI树脂吸附、葡聚糖凝胶Sephadex LH-20柱层析及半制备HPLC等手段进行分离和纯化,并通过NMR,MS等波谱数据鉴定其结构。结果:从鹰嘴豆干燥种子中分离得到7个化合物,分别为:亚油酸(linoleic acid,I)、β-谷甾醇(β-sitosterol,II)、对羟基苯甲酸(p-hydroxybenzoic acid,III)、腺苷(adenosine,IV)、1,2-苯二甲酸二(2-甲基丙基)酯(1,2-benzenedicarboxylic acid,1,2-bis(2-methylpropyl)ester,V)、1-乙基-α-L-半乳糖苷(1-ethyl-α-L-galactoside,VI)、蔗糖(sucrose,VII)。结论:其中化合物I,V,VII为首次从该植物中分离得到,I,V亦为首次从该属植物中分离得到。

Studies on Chemical Constituents of Chickpea

Objective：To study the chemical constituents of Chickpea. Methods：Chemical constituents were isolated by the meth- ods of solvent extraction,column chromatography on silica gel, MCI,Sephadex LH-20 and HPLC, etc. Their structures were eluci- dated through NMR, MS. Results：Seven compounds were isolated from Chickpea, they were identified as linoleic acid （I）, β-sitos- terol （II）, p-hydroxybenzoic acid （III）, adenosine （IV）, 1,2-benzenediearboxylic acid, 1,2-bis（2-methylpropyl） ester （V）, 1-ethyl- α-L-galactoside （VI）, sucrose （VII）. Conclusion：Compounds I,V, VII were obtained from Cicer aretinum for the first time, com- pounds I,V were isolated firstly from this genus.