肉豆蔻的化学成分

目的对未经炮制的肉豆蔻(Myristica fragrans Houtt)干燥成熟种仁的乙醇提取物进行化学成分研究。方法利用多种色谱方法进行成分分离,根据物理化学性质和波谱学手段对化合物进行结构鉴定。结果分离得到8个化合物,分别鉴定为去氢二异丁香酚(dehydrodiisoeugenol,1)、利卡灵B(licarin B,2)、异香草醛(isovanillin,3)、肉豆蔻醚(myristicin,4)、榄香脂素(elemicin,5)、原儿茶酸(protocatechuic acid,6)、异甘草素(isoquiritigenin,7)、1(3甲氧基4羟基苯基)2(4烯丙基2,6二甲氧基苯氧基)1丙醇[1(3 methoxy 4 hydroxyp henyl)2(4 allyl 2,6 dimethoxyphenoxy)propan 1 ol,8]。结论化合物3为首次从肉豆蔻属植物分离得到;化合物6、7是首次从肉豆蔻植物中分离得到。

Chemical constituents from Myristica fragrans Houtt

Objective To isolate and identify the constituents of ethanol extract from Myristica fragrans Houtt.Methods Compounds were isolated by the silica gel columns,preparative TLC and Sephadex LH-20,and their structures were identified by the physico-chemical properties and the spectral analysis.Results Eight compounds were obtained and identified as dehydrodiisoeugenol(1),licarin-B(2),isovanillin(3),myristicin(4),elemicin(5),protocatechuic acid(6),isoquiritigenin(7),1-(3-methoxy-4-hydroxyphenyl)-2-(4-allyl-2,6-dimethoxyphenoxy)propan-1-ol(8).Conclusions Compound 3 is obstained from the Myristica genus for the first time,and compounds 6 and 7 are isolated from this plant for the first time.