蒺藜果实的化学成分研究  

Chemical constituents of Tribulus terrestris L.

作　　者：吕阿丽[1] 张囡[1] 马宏宇[1] 王玎[1] 党权[1] 裴月湖[1] 

机构地区：[1]沈阳药科大学中药学院,辽宁沈阳110016

出　　处：《中国药物化学杂志》2007年第3期170-172,共3页Chinese Journal of Medicinal Chemistry

摘　　要：目的研究蒺藜果实中的化学成分。方法利用硅胶柱色谱、凝胶柱色谱、高效液相色谱等手段进行分离,根据理化性质及波谱数据鉴定结构。结果与结论从蒺藜果实的乙酸乙酯萃取液中分离得到7个已知成分,分别鉴定为棕榈酸单甘油酯（1）、琥珀酸（2）、香草酸（3）、3-羟基-豆甾-5-烯-7-酮（4）、4-ketopinoresinol（5）、蒺藜酰胺（6）、N-反式咖啡酰基对羟基苯乙胺（7）。化合物1-5为从该植物中首次分离得到。Aim To study the chemical constituents from the fruits of Tribulus terrestris L. Methods The compounds were separated and purified by column chromatography and their structures were established by spectroscopic methods. Results and conclusion Seven compounds were isolated from the ethyl acetate extracts of Tribulus terrestris L. The structures were determined as glycerol monopalmitate（1）, butanedioic acid （2）, vanillic acid （ 3 ）, 3-hydroxy-stigmast-5-en-7-one （ 4 ）, 4-ketopinoresinol （ 5 ）, terrestriamide （ 6 ）, Ntrans-caffeoyltyramine（7）. Compounds 1 -5 were isolated from Tribulus terrestris L. for the first time.

关 键 词：结构鉴定 乙酸乙酯萃取液 蒺藜 色谱法 

分 类 号：R284[医药卫生—中药学]