醋蒸五味子化学成分研究  

Study on the Chemical Constituents of Vinegar Schisandra chinensis

作　　者：陈佩东[1] 吴玉[1] 殷放宙[1] 

机构地区：[1]南京中医药大学药学院,江苏南京210046

出　　处：《中药材》2011年第11期1728-1729,共2页Journal of Chinese Medicinal Materials

基　　金：国家自然科学基金(30701108)

摘　　要：目的:研究醋蒸五味子的化学成分。方法:柱色谱法分离其成分,利用核磁共振等波谱数据确定其化学结构。结果:分离并鉴定了5个化合物,分别为:南五味子乙素(Ⅰ)、β-谷甾醇(Ⅱ)、五味子醇甲(Ⅲ)、狼毒甲素(Ⅳ)、(NH)2-羟基喹啉-4-羟酸(Ⅴ)。结论:化合物5为首次从该属植物中分离得到。Objective：To study the chemical constituents of vinegar Schisandra chinensis.Methods：Column chromatography was used in the isolation procedure.The structures of isolated compounds were elucidated by spectral data.Results：Five compounds were isolated and their structures were identified as kadsuranin（Ⅰ）,β-sitosterol（Ⅱ）,schizandrin（Ⅲ）,5,5′-[oxybis（methylene）]bis-2-furancarboxaldehyde（Ⅳ） and（NH）-form-2-Hydroxyquinoline-4-carboxylic acid（Ⅴ）.Conclusion：Compound 5 is isolated from this genus for the first time.

关 键 词：五味子 (NH)2-羟基喹啉-4-羟酸 化学成分 

分 类 号：R284.1[医药卫生—中药学] R284.2[医药卫生—中医学]