论文部分内容阅读
目的研究凤丹Paeonia ostii籽饼粕的化学成分。方法采用硅胶、凝胶柱色谱及制备高效液相色谱等多种方法进行分离纯化,根据波谱数据分析鉴定化合物结构。结果从凤丹籽饼粕的70%乙醇提取物中分离得到5个化合物,分别鉴定为对羟基苯甲酸-β-D-葡萄糖基-(1→6)-β-D-葡萄糖苷(1)、虎杖苷(2)、木犀草素-7-O-β-D-葡萄糖苷(3)、齐墩果酸(4)、白桦脂酸(5)。结论化合物1为新化合物,命名为凤丹苷A。化合物2～3为首次从芍药科植物中分离得到,化合物4～5为首次从该植物中分离得到。
Aim To study the chemical constituents of Paeonia ostii seed meal. Methods The compounds were isolated and purified by silica gel, gel column chromatography and preparative high performance liquid chromatography (HPLC). The structures of the compounds were identified by spectral data analysis. Results Five compounds were isolated from the 70% ethanol extract of Fengyan seed cake and identified as p-hydroxybenzoic acid-β-D-glucosyl- (1 → 6) -β-D-glucoside , Polydatin (2), luteolin-7-O-β-D-glucoside (3), oleanolic acid (4) and betulinic acid (5). Conclusion Compound 1 is a new compound, named as Fenidan A. Compounds 2 ~ 3 were isolated from Paeoniaceae for the first time, and compounds 4 ~ 5 were isolated from this plant for the first time.