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目的研究红象牙芒果核仁抗炎的活性成分。方法采用硅胶柱色谱、Sephadex LH-20柱色谱、ODS柱色谱等分离手段,根据波谱学数据和理化性质鉴定化合物的结构;通过研究化合物对脂多糖(LPS)诱导的小鼠RAW264.7巨噬细胞产生NO浓度的影响,评价化合物的抗炎活性。结果从红象牙芒果核仁的正丁醇部位得到8个化合物,分别为4-O-乙基没食子酸(1)、没食子酸(2)、柠檬酸(3)、五-O-没食子酰葡萄糖(4)、三-O-没食子酰葡萄糖(5)、金丝桃苷(6)、槲皮素-3-O-鼠李糖苷(7)和芒果苷(8)。化合物1、2、4~8对LPS诱导的RAW264.7巨噬细胞NO的释放具有抑制作用,尤其是化合物6和8抑制作用最强,IC50值分别为16.5、19.5μmol·L-1。结论化合物1、3~8为首次从红象牙芒果核仁中分离得到;化合物1、2、4~8为红象牙芒果核仁抗炎活性成分,化合物6和8的抗炎活性最强。
Objective To study the anti-inflammatory active ingredients of red ivory mango kernels. Methods Compounds were isolated by silica gel, Sephadex LH-20 and ODS column chromatography. Their chemical structures were elucidated on the basis of spectroscopic data and physicochemical properties. The effects of compounds on lipopolysaccharide (LPS) induced RAW264.7 macrophages The effect of NO concentration on cell production was evaluated for anti-inflammatory activity of the compounds. Results Eight compounds were obtained from the n-butanol site of the red ivory mango kernel, which were 4-O-ethyl gallate (1), gallic acid (2), citric acid (3), penta-O-galloylglucose (4), tri-O-galloylglucose (5), hyperin (6), quercetin-3-O-rhamnoside (7) and mangiferin (8). Compounds 1, 2 and 4 ~ 8 inhibited the release of NO from LPS-induced RAW264.7 macrophages, especially compounds 6 and 8 with the IC50 values of 16.5 and 19.5μmol·L-1, respectively. Conclusion Compounds 1, 3 and 8 were isolated from red ivory mango kernels for the first time. Compounds 1, 2, and 4 to 8 were the anti-inflammatory active ingredients of mango kernels. Compounds 6 and 8 had the strongest anti-inflammatory activity.