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从紫丁香(Syringa oblata Lindl.)叶中分离得到六个化合物,经化学和光谱分析鉴定为:D—甘露醇(D-mannitol)Ⅰ、酪醇(tyrosol)Ⅱ、反式对羟基肉桂酸(E-p-hydroxy-cinnamic acid)Ⅲ、3,4—二羟基苯乙醇(3,4-dihydroxyph-enethyl alcohol Ⅳ、3、4—二羟基苯甲酸(3,4-dihyroxybenzoic acid)Ⅴ、丁香苦甙(Syringopicroside)Ⅵ。以上六种成分均系首次从紫丁香中分得的已知化合物。抑菌实验表明:Ⅱ、Ⅲ、Ⅳ及Ⅵ的甙元对金黄色葡萄球菌、痢疾杆菌、大肠杆菌及绿脓杆菌等均有不同程度的抑制作用。其中Ⅳ的抑菌活性最强,对痢疾杆菌的最低抑菌浓度为6.25r/ml。药理实验表明:Ⅵ有较强的利胆作用。
Six compounds were isolated from leaves of Syringa oblata Lindl.. Chemically and spectroscopically, they were identified as: D-mannitol I, tyrosol II, trans-p-hydroxycinnamic acid ( Ep-hydroxy-cinnamic acid III,3,4-dihydroxyphenethanol (3,4-dihydroxyph-enethyl alcohol IV,3,4-dihyroxybenzoic acid V, cloves glycosides) (Syringopicroside) VI. The above six components are all known compounds that were first isolated from Syringa. Bacteriostasis experiments showed that the aglycones II, III, IV, and VI are active against Staphylococcus aureus, Shigella, Escherichia coli, and green. The bacillus and amygdalae all had different degrees of inhibition, among which the IV had the strongest antibacterial activity, and the minimum inhibitory concentration against Shigella was 6.25 r/ml. Pharmacological experiments showed that VI had a strong choleretic effect.