论文部分内容阅读
目的:研究宾川獐牙菜的化学成分。方法:用系统溶剂提取,常规方法进行分离纯化,根据化合物的理化性质以及~1H-NMR、~(13)C-NMR等波谱鉴定化合物的结构。结果:从宾川獐牙菜中分离得到7个化合物,分别鉴定为:1,2,3,4-四氢-1,4,8-三羟基-6-甲氧基酮(Ⅰ)、红白金花内酯(Ⅱ)、1-O-β-D-吡喃葡萄糖-1,2,3,4-四氢-4,8-二羟基-6-甲氧基酮(Ⅲ)、山楂酸(Ⅳ)、1-羟基-3,7-二甲氧基酮(Ⅴ)、1,8-二羟基-3,5-二甲氧基酮(Ⅵ)、1,7-二羟基-3,4,8-三甲氧基酮(Ⅶ)。结论:所有化合物均为首次该植物中分离得到。
Objective: To study the chemical composition of Swertia chinensis Methods: The compounds were isolated by systematic solvent extraction and purified by conventional methods. Their chemical structures were confirmed by 1H-NMR and 13 C-NMR spectra. Results: Seven compounds were isolated from Pleurotus ostreatus and identified as 1,2,3,4-tetrahydro-1,4,8-trihydroxy-6-methoxyketone (Ⅰ), red Platinum lactone (II), 1-O-β-D-glucopyranosyl-1,2,3,4-tetrahydro-4,8-dihydroxy-6-methoxy ketone (III), maslinic acid (IV), 1-hydroxy-3,7-dimethoxyketone (V), 1,8-dihydroxy-3,5-dimethoxyketone 4,8-trimethoxy ketone (VII). Conclusion: All compounds were isolated from this plant for the first time.