马蹄香化学成分及生物活性研究进展  

Progress on Chemical Constituents and Bioactivities of Saruma Henryi Oliv.

作　　者：王瀚民 杨尚军 白少岩[1,2,3] WANG Han-min;YANG Shang-jun;BAI Shao-yan(School of Medicine and Life Sciences,University of Jinan-Shandong Academy of Medical Sciences,Jinan 250062,China;Institute of Materia Medica,Shandong Academy of Medical Sciences,Jinan 250062,China;Key Laboratory for Rare and Uncommon Diseases of Shandong Province,Jinan 250062,China)

机构地区：[1]济南大学山东省医学科学院医学与生命科学学院,山东济南250062 [2]山东省医学科学院药物研究所,山东济南250062 [3]山东省罕少见病重点实验室,山东济南250062

出　　处：《食品与药品》2018年第2期157-160,共4页Food and Drug

摘　　要：马蹄香(Saruma henryi Oliv.)为一种独产于我国中西部地区的药用植物,含有马兜铃酸类、马兜铃内酰胺类、木脂素类等化学成分。本文综述马蹄香的化学成分及其生物活性,为进一步研究开发提供参考。Saruma henryi Oliv.is a kind of unique medicinal plant distributed in Midwest area of China,which contains aristolochic acids,aristolochic lactams,lignans,etc.In this paper,the chemical constituents and biological activities are summarized to provide the reference for the further research and development.

关 键 词：马蹄香 化学成分 马兜铃内酰胺 马兜铃酸 

分 类 号：R284[医药卫生—中药学]