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该文对辣椒Capsicum annuum果实进行化学成分研究,采用多种色谱技术(硅胶,Sephadex LH-20,MCI GELCHP-20P,HPLC等)分离纯化,根据波谱学数据(UV,IR,MS,1D-和2D-NMR)进行结构鉴定。从辣椒果实中分离得到5个化合物,结构分别鉴定为辣椒黄酮苷A(1),尿苷(2),腺苷(3),7-羟基-6-甲氧基桂皮酸乙酯(4)和7-羟基桂皮酸乙酯(5)。其中,化合物1为新化合物,其化学结构为木犀草素-7-O-[2″-O-(5’’’-O-芥子酰基)-β-D-芹糖]-β-D-葡萄糖苷,命名为辣椒黄酮苷A。化合物2～5为首次从该植物中分离得到。
In this paper, the chemical constituents of Capsicum annuum fruit were studied. The constituents were isolated and purified by a variety of chromatographic techniques (silica gel, Sephadex LH-20, MCI GELCHP-20P, HPLC). According to spectroscopic data (UV, IR, MS, 2D-NMR). Five compounds were isolated from capsicum fruits and the structures were identified as chilli flavonoid glycosides A (1), uridine (2), adenosine (3), ethyl 7-hydroxy-6-methoxycinnamate And ethyl 7-hydroxycinnamate (5). Among them, compound 1 is a new compound with the chemical structure of luteolin-7-O- [2 “-O- (5 ’” -O-mustardyl) Glucoside, named as chilli flavonoid A. Compounds 2 ~ 5 were isolated from this plant for the first time.