酒制五味子化学成分研究  

Chemical constituents from Schisandra chinensis prepared by wine

作　　者：李林福[1] 黄浩[1] 曾发挥[1] 吴龙火[1] 

机构地区：[1]赣南医学院,江西赣州341000

出　　处：《时珍国医国药》2015年第10期2405-2406,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(No.81102797);江西省科技厅自然科学基金(No.20142BAB215069)

摘　　要：目的对五味子酒制品的化学成分进行研究,探讨五味子炮制后功效改变的物质基础。方法采用硅胶柱色谱聚酰胺柱色谱重结晶等方法进行分离纯化,通过化合物的理化性质和波谱数据鉴定其结构。结果从中得到8个化合物,分别鉴定为2,3-二氢-3,5-二羟基-6-甲基-4氢-吡喃-4-酮(1),3,5-二羟基-2-甲基-4氢-吡喃-4-酮(2),5-羟甲基糠醛(3),五味子甲素(4),β-谷甾醇(5),schisdilactone H(6),丁二酸(7),麦芽酚(8)。结论化合物1、2、7及8为首次从该植物中分离得到,化合物6首次从该植物果实中分离得到。Objective In order to investigate the preparing principle of Schisandra chinensis,the chemical constituents of which was prepared by wine were studied. Methods The compounds were isolated by Polyamide,ODS and silica column chromatographic methods and identified by their properties. Results Eight compounds were isolated,such as 2,3- dihydro- 3,5- dihydroxy- 6- methy- l4H- pyranone（ 1）,hydroxymaltol（ 2）,5- hydroxymethyl- furfural（ 3）,Schizandrin A（ 4）,β- sitosterol（ 5）,schisdilactone H（ 6）,Succinic acid（ 7）,Maltol（ 8）. Conclusion Among them,compounds 1,2,7 and 8were found in this plant for the first time,and compound 6 was found in the fruits of this plant for the first time.

关 键 词：五味子 酒制 化学成分 

分 类 号：R284.2[医药卫生—中药学]