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目的:研究大叶南五味子果实的化学成分。方法:采用硅胶柱层析、Sephadex LH-20、HPLC等色谱技术进行分离纯化,NMR和EI-MS等波谱学方法进行结构鉴定,结果:从中分离得到9个化合物,分别鉴定为:4,5-二羟基-3-甲氧基二苯(Ⅰ)、eriobofuran(Ⅱ)、3β,16β-二羟基-12-烯-乌苏烷(Ⅲ)、2α,3β,6β,23-tetrahydroxy urs-12,18-dien-28-oic acid(Ⅳ)、2α,3β,23-trihydroxy urs-12-en-28-oic acid(Ⅴ)、芦丁(Ⅵ)、2-乙基己酸(Ⅶ)、2-月桂酸单甘油酯(Ⅷ)、单蓖麻油酸甘油酯(Ⅸ)。结论:以上9个化合物均为首次从南五味子属植物中分离得到。
Objective: To study the chemical constituents of Schisandra chinensis fruit. METHODS: The constituents were identified by silica gel column chromatography, Sephadex LH-20, HPLC and other chromatographic techniques. The structures were identified by NMR and EI-MS. Results: Nine compounds were isolated and identified as 4,5 Eriobofuran (Ⅱ), 3β, 16β-dihydroxy-12-ene-ursurane (Ⅲ), 2α, 3β, 6β, 23-tetrahydroxy urs-12 , 18-dien-28-oic acid (Ⅳ), 2α, 3β, 23-trihydroxy urs-12-en- 2-lauric acid monoglyceride (VIII), monoglyceride glyceryl (IX). Conclusion: The above nine compounds were isolated from the genus Kadsura for the first time.