青梅的化学成分研究  

Chemical Constituents from the Fruits of Vatica mangachapoi

作　　者：林海[1] 李雯[1,2] 容穗华[1] 

机构地区：[1]广东省中医院,广州510120 [2]中国药科大学,南京210009

出　　处：《中国实验方剂学杂志》2012年第16期110-112,共3页Chinese Journal of Experimental Traditional Medical Formulae

摘　　要：目的:研究龙脑香科青梅属植物青梅Vitica mangachapoi Blanco的化学成分。方法:采用硅胶,Sephadex LH-20,ODS等多种柱色谱法进行分离纯化,通过理化常数和波谱分析鉴定化合物的结构。结果:从青梅的乙醇提取物中分离和鉴定了10个化合物,分别为3-羧基-3-羟基戊二酸二甲酯(dimethyl 3-carboxyl-3-hydroxypentanedioate,1)、3-羟基-4-甲氧基苯甲酸(3-hydroxy-4-methoxybenzoic acid,2)、柠檬酸三甲酯(trimethyl citrate,3)、柠檬酸(citric acid,4)、绿原酸(chlorogenic acid,5)、(-)-表儿茶素(epicatechin,6)、芦丁(rutin,7)、岩白菜素(bergeninum,8)、β-谷甾醇(β-sitosterol,9)和胡萝卜苷(daucosterol,10)。结论:以上化合物均为首次从该植物果实中分离得到。Objective： To study the chemical constituents from the fruits of Vatica mangachapoi. Method： The compounds were isolated and purified by column chromatographic method with silica gel, Sephadex LH-20, ODS, and other separation methods. Their structures were identified by physicochemical properties and spectral data. Result： Ten compounds were isolated and elucidated as dimethyl 3-carboxyl-3-hydroxypentanedioate （ 1 ）, 3-hydroxy-4-methoxybenzoic acid （ 2 ）, trimethyl citrate （ 3 ）, citric acid （ 4 ）, chlorogenic acid （ 5 ）, epicatechin （6） , rutin （7） , bergeninum （8） ,β-sitosterol （9） and daucosterol （10） , respectively. Conclusion ： All the compounds were isolated from the fruits of V. martgachapoi for the first time.

关 键 词：青梅 龙胆香科 化学成分 

分 类 号：R284.1[医药卫生—中药学]