青连翘中的一个新咖啡酸苯乙醇苷

目的：研究青连翘的化学成分。方法：采用硅胶、HPLC等多种柱色谱分离手段,运用NMR和MS等波谱技术鉴定化合物的结构。并且通过体外平板法测试了所有化合物对8种菌株的抑菌活性。结果：从青连翘中分离并鉴定了5个化合物：phillygenin（1）,（＋）-isolariciresinol（2）,phillyrin（3）,forsythiaside（4）and lianqiaoxinsideA（5）。结论：连翘新苷A（5,3,4-二羟基-β-苯乙基-O-α-L-鼠李吡喃糖基-（1→6）-3-O-咖啡酰基-β-D-葡萄吡喃糖苷）为新化合物,咖啡酸苯乙醇苷类为连翘中的主要抑菌成分。

A New Caffeoyl Phenylethanoid Glycoside from the Unripe Fruits of Forsythia suspensa

AIM： To study the chemical constituents on the unripe fruits of Forsythia suspensa （Thunb.） Vahl in order to find new or biologically active components. METHODS： Compounds were isolated by repeated silica gel column and reversed-phase preparative high performance liquid chromatography. The structures were elucidated by spectroscopic methods, including 2D NMR and HRESIMS spectrometry as well as by comparison with published data. All the isolated compounds were examined for antibacterial activity against eight bacterial strains （Staphylococcus aureus, Escherichia coli, Beta-hemolytic streptococci, Bacterium vulgare, Aeruginosus bacillus, Micrococcus pneumoniae, S. albus and B. dysenteriae） in vitro by plate method. RESULTS： Five compounds were isolated from the unripe fruits of Forsythia suspensa, their structures were identified as phillygenin （1）, （＋）-isolariciresinol （2）, phillyrin （3）, forsythiaside （4） and lianqiaoxinside A （5, 3, 4-dihydroxy-β-phenethyl-O-α-L-rhamnopyranosyl-（1→6）-3-O-caffeoyl-β-D-glucopyranoside）. CONCLUSION： Lianqiaoxinside A （5） is a new caffeoyl phenylethanoid glycoside, and the pharmacological screens eight bacterial strains in vitro disclosed that the principal antibacterial constituents from E suspense were caffeyol phenylethanoid glycosides.