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目的:研究五味子果柄的化学成分。方法:采用硅胶柱和凝胶色谱以及重结晶等方法,从辽宁产五味子果柄的85%乙醇提取物中分离化合物。通过理化性质和波谱数据鉴定其化学结构。结果:分离得到了8个化合物,分别为五味子丙素(Ⅰ)、甘五酸(Ⅱ)、β-谷甾醇(Ⅲ)、五味子醇乙(Ⅳ)、五味子醇甲(Ⅴ)、胡萝卜苷(Ⅵ)、五味子甲素(Ⅶ)和五味子乙素(Ⅷ)。结论:化合物Ⅰ~Ⅷ均为首次从五味子果柄中分得。
Objective: To study the chemical composition of Schisandra chinensis fruit stalk. Methods: The compounds were separated from the 85% ethanol extract of Schisandra chinensis fruit stalk in Liaoning using silica gel column, gel chromatography and recrystallization. Its chemical structure was identified by its physico-chemical properties and spectral data. Results: Eight compounds were isolated and identified as Schisandra (Ⅰ), Glycerol (Ⅱ), β-Sitosterol (Ⅲ), Schizandrol A (Ⅳ), Schizandrol A (Ⅴ), daucosterol Ⅵ), Schisandrin (Ⅶ) and Schisandrin B (Ⅷ). CONCLUSION: Compounds Ⅰ ~ Ⅷ are all obtained from fructus schisandrae for the first time.