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目的 研究盐生肉苁蓉的化学成分 ,为该中药的开发利用和质量评价提供依据。方法 利用多种色谱方法分离纯化 ,通过理化常数测定和波谱分析鉴定其化学结构。结果 从盐生肉苁蓉中分离出 7个化合物 ,分别鉴定为β-谷甾醇 (β- sitosterol, )、香草酸 ( vanillic acid, )、丁二酰亚胺 ( succinimide, )、丁二酸 (琥珀酸 ) ( succinic acid, )、胡萝卜苷 ( daucosterol, )、2 ,5 -二氧 - 4-咪唑烷基 -氨基甲酸 [( 2 ,5 - dioxo- 4- imidazolidinyl) - carbamic acid, ]和半乳糖醇 ( galactitol, )。结论 化合物 , 为肉苁蓉属中首次分得 , , 为首次从该植物中获得。
Objective To study the chemical constituents of Cistanche salsa, provide basis for the development and utilization of this herb and its quality evaluation. Methods A variety of chromatographic methods were used to separate and purify. The chemical structure was identified by physicochemical constants and spectral analysis. Results Seven compounds were isolated from Cistanche salsa, identified as β-sitosterol, vanillic acid, succinimide, succinic acid, and succinic acid, respectively. ) (succiinic acid, ), daucosterol, 2, 5-dioxo-4-imidazolidinyl-carbamic acid, and galactitol. (galactitol,). Conclusion The compound, which was first isolated from the genus Cistanche, was obtained from this plant for the first time.