蓝萼香茶菜化学成分研究  

Chemical constituents of Rabdosia japonica

作　　者：桂明玉[1] 金永日[1] 王宝珍[1] 

机构地区：[1]白求恩医科大学基础医学院

出　　处：《中国药学杂志》1999年第8期516-518,共3页Chinese Pharmaceutical Journal

摘　　要：目的：分离鉴定蓝萼香茶菜化学成分。方法：用乙醇提取、硅胶及ＯＤＳ柱层析分离，通过ＩＲ，ＮＭＲ及ＭＳ光谱分析法确定结构。结果：分得４个化合物，分别鉴定为Ⅰ齐墩果酸，Ⅱ熊果酸，Ⅲ阿江榄仁酸（２α，３β，２３三羟基１２烯２８齐墩果酸）和Ⅳ毛花猕猴桃酸Ｂ（２β，３β，２３三羟基１２烯２８乌苏酸）。结论：４个化合物中齐墩果酸。阿江榄仁酸，毛花猕猴桃酸Ｂ是首次从该植物中分离得到。OBJECTIVE: To isolate and elucidate the chemical constituents of Rabdosia japonica. METHODS: The compounds were extracted by 95% ethanol and isolated by chromatography on silica gel and ODS.Its structrues were determined by IR,1 HNMR,13CNMR and MS spectra respectively. RESULTS: Four constituents were elucidated as oleanolic acid,Ursolic acid,Arjunolic acid and Eriantic acid B. CONCLUSIONWTBZ:Oleanolic acid,Arjunolic acid and Eriantic acid B were isolated from this plant for the first time.

关 键 词：蓝萼香茶菜 阿江榄仁酸 毛花猕猴桃酸B 

分 类 号：R931.71[医药卫生—生药学] R284.1[医药卫生—药学]