炒川楝子的化学成分  

Chemical constituents of stir-fried Melia toosendan fruits

作　　者：杨茗[1] 李甫[2] 万丽[1] 王明奎[2] 

机构地区：[1]成都中医药大学,成都611137 [2]中国科学院成都生物研究所,成都610041

出　　处：《应用与环境生物学报》2014年第2期245-248,共4页Chinese Journal of Applied and Environmental Biology

基　　金：国家基础研究项目("973"计划;2009CB522804)资助~~

摘　　要：川楝子为我国传统中草药,生品有毒,炮制后毒性降低.为阐明其炮制解毒机理,采用电喷雾质谱法对川楝子炮制前后乙酸乙酯部位的毒性成分降三萜进行对比研究,结果显示生品中降三萜类成分在炮制过程中几乎完全降解.推断川楝子的炮制解毒机理可能为在炮制过程中高温促使降三萜类化合物发生降解从而降低或消除其肝毒性.首次对炒川楝子的化学成分进行了分离,获得3个化合物,分别鉴定为Meliasenin B(1)、Clemaphenol A(2)和Balanophonin(3).The fruit ofMelia toosendan is a traditional Chinese medicine with certain toxicity which could be reduced through stir-frying. For a comprehensive understanding of the detoxification mechanism of processing, this paper investigated the phytochemical differences between the raw and stir-fried fruits of M. toosendan. The EtOAc extracts of the raw and stir-fried M. toosendan fruits containing toxic nor-triterpenes were separated into four fractions by silica gel column chromatography under the same conditions. The fractions were analyzed by ESI-MS and ESI-MS/MS in positive ion mode and compared. The chemical constituents in the stir-fried fruits of M. toosendan were also compared with those previously reported in the un- fried fruits. The results showed that the toxic nor-triterpenes in raw fruits of M. toosendan were almost decomposed during the high temperature （200 ℃） process of stir-frying. Three compounds were isolated from the stir-fried fruits of 1!/1. toosendan by repeated silica gel column chromatography and identified as meliasenin B （1）, clemaphenol A （2） and balanophonin （3） by NMR analysis. Compounds 1-3 were isolated from the stir-fried fruits of M. toosendan for the first time. We believed that decomposition of the nor-triterpenes is the possible detoxification mechanism of processing of M. toosendan.

关 键 词：炒川楝子 炮制 降三萜 电喷雾质谱 化学成分 

分 类 号：Q949.753.1[生物学—植物学]