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目的更好地开发利用板栗(Castanea mollissimaBlum)种仁。方法对板栗种仁的体积分数为95%的乙醇提取物进行酸水解,水解物采用硅胶柱色谱?氧化铝柱色谱、凝胶柱色谱和重结晶等方法进行分离;根据理化性质和NMR谱数据并参考文献鉴定其结构。结果分离鉴定了10个化合物,分别为对羟基苯甲酸(p-hydroxybenzoic acid,1)、原儿茶酸(protocatechuic acid,2)、没食子酸(gallic acid,3)、5-羟甲基糠醛(5-hydroxymethylfurfural,4)、β-谷甾醇(β-sitosterol,5)、α-菠甾醇(α-spinasterol,6)、齐墩果酸(oleanane acid,7)、2α-羟基齐墩果酸(maslinic acid,8)、α-香树脂醇(α-amyrin,9)、单棕榈酸甘油酯(glycerolmonopalmitate,10)。结论化合物6、8为首次从栗属植物中分离得到;化合物9为首次从板栗中分离得到。
Objective To better develop the use of castanea mollissima Blum kernels. Methods The acid hydrolysis of 95% ethanol extract of chestnut seeds was carried out. The hydrolysates were separated by silica gel column chromatography, silica gel column chromatography, gel column chromatography and recrystallization. The physicochemical properties and NMR spectra were used for the analysis. And reference literature to identify its structure. Results 10 compounds were isolated and identified as p-hydroxybenzoic acid (1), protocatechuic acid (2), gallic acid (3), and 5-hydroxymethylfurfural ( 5-hydroxymethylfurfural, 4), β-sitosterol (5), α-spinasterol (6), oleanane acid (7), 2α-hydroxyhedronic acid ( Maslinic acid, 8), α-amyrin (9), glycerol monopalmitate (10). Conclusion Compounds 6 and 8 were isolated from Castanea for the first time. Compound 9 was isolated from chestnut for the first time.