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目的:研究马兰的化学成分及生物活性。方法:利用多种柱色谱分离技术分离纯化化合物,用各种波谱数据解析鉴定化合物的结构;采用平板打孔法,通过观察样品是否产生抑菌圈及抑菌圈大小,半定量地对样品的抗菌活性做出评价。结果:从马兰的乙醇提取部分分离得到8个化合物,分别鉴定为琥珀酸(1),1-O-十六烷酸甘油酯(2),原儿茶酸(3),尿嘧啶(4),丁香酸(5),原儿茶酸甲酯(6),七叶内酯(7),苜蓿酸(8);活性筛选结果表明:琥珀酸(1)和丁香酸(5)对枯草芽孢杆菌有抑制作用。结论:所有化合物均为首次从该属植物中分离得到,琥珀酸和丁香酸对枯草芽孢杆菌有抑制作用。
Objective: To study the chemical composition and biological activity of Malan. Methods: Compounds were isolated and purified by a variety of column chromatography techniques. The structures of compounds were identified by various spectral data analysis. By using the method of plate drilling, the inhibition zone and zone of inhibition zone were observed. Antibacterial activity to make an evaluation. Results: Eight compounds were isolated from the ethanol extract of Malan and identified as succinic acid (1), 1-O-hexadecanoic acid glyceride (2), protocatechuic acid (3), uracil (5), protocatechuate (6), aescudelactone (7) and alfalfa acid (8). The results of activity screening showed that succinic acid (1) and syringic acid (5) Bacillus inhibitory effect. Conclusion: All the compounds were isolated from this genus for the first time. Succinic acid and syringic acid could inhibit Bacillus subtilis.