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目的:对炙甘草汤中的化学成分进行系统研究。方法:利用硅胶柱色谱柱层析和重结晶等方法分离纯化,依据理化性质和波谱数据鉴定化学结构。结果:从炙甘草汤的乙酸乙酯部位得到甘草素(Ⅰ)、异甘草素(Ⅱ)、芒柄花素(Ⅲ)、白桦脂酸(Ⅳ)、香草酸(Ⅴ),正丁醇部位得到20(R)-人参皂苷Rg3(Ⅵ)。结论:以上化合物均为首次从炙甘草汤中分得,其中化合物Ⅰ～Ⅲ来源于甘草;化合物Ⅳ来源于大枣;化合物Ⅵ来源于人参,化合物Ⅴ未见从复方单味药中分离的报道。
Objective: To study the chemical composition of Zhigancao Decoction. Methods: The compounds were isolated and purified by silica gel column chromatography and recrystallization. The chemical structures were identified by physicochemical properties and spectral data. Results: Glycyrrhizin (Ⅰ), isoliquiritigenin (Ⅱ), formononetin (Ⅲ), betulinic acid (Ⅳ), vanillic acid (Ⅴ) and n-butanol were obtained from the ethyl acetate fraction of Zhigancao Decoction 20 (R) -ginsenoside Rg3 (VI) was obtained. CONCLUSION: The above compounds were obtained from Zhigancao decoction for the first time. Among them, compounds Ⅰ ~ Ⅲ originated from licorice, compounds Ⅳ originated from jujube, compounds Ⅵ originated from ginseng, and compounds Ⅴ were not isolated from compound herbs .