凤丹籽饼粕化学成分研究  

Chemical constituents from seed cake of Paeonia ostii

作　　者：刘普[1] 卢宗元[1] 邓瑞雪[1] 刘欣[1] 杨丹蕾[1] 牛亚琪[1] 尹卫平[1] 

机构地区：[1]河南科技大学化工与制药学院,河南洛阳471003

出　　处：《中草药》2013年第22期3105-3108,共4页Chinese Traditional and Herbal Drugs

基　　金：河南科技大学自然科学领域创新能力培育基金资助项目(2012ZCX005);河南科技大学研究生创新基金资助(CXJJ-Z024)

摘　　要：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。Objective To study the chemical constituents from the seed cake ofPaeonia ostii. Methods Chemical constituents were isolated by Sephadex LH-20, preparative HPLC, and silica gel column chromatographies. The structures were elucidated on the basis of spectral data analysis. Results Five compounds, 1-（p-hydroxybenzoate）-β-D-glucopyranosyl-（1--}6）-β-D-glucopyranoside （1）, polydatin （2）, luteolin-7-O-β-D-glucoside （3）, oleanolic acid （4）, and betulinic acid （5） were isolated from the seed cake ofP. ostii. Conclusion Compound I is a new one named as paeoniostin A, compounds 2 and 3 are isolated from the family of Paeoniaceae for the first time, and compounds 4 and 5 are isolated from the plant for the first time.

关 键 词：凤丹 凤丹苷A 虎杖苷 齐墩果酸 白桦脂酸 

分 类 号：R284.1[医药卫生—中药学]