山茱萸果核化学成分研究  

Constituents from the Seeds of Cornus offcinalis Sieb・et Zucc.

作　　者：李军[1] 姜华[1] 路西明[1] 路安琪 王琦 LI Jun;JIANG Hua;LU Xi-ming;LU An-qi;WANG Qi(Chemical Engineering and Pharmaceutics College,Henan University of Science and Technology,Luoyang 471000,China)

机构地区：[1]河南科技大学化工与制药学院,河南洛阳471000

出　　处：《中国药学杂志》2021年第15期1210-1214,共5页Chinese Pharmaceutical Journal

基　　金：河南省科技攻关项目资助(182102311125);河南科技大学博士科研启动基金项目资助(13480058)。

摘　　要：目的研究山茱萸果核中化学成分的结构。方法采用DIAION HP20、Sephsdex-LH20、ODS等柱色谱和制备液相色谱等技术进行分离纯化,通过波谱学的方法鉴定化合物的结构,并采用DPPH和ABTS法评价所分离得到化合物的活性。结果从山茱萸果核体积分数70%丙酮提取物中,共得到10个化合物,分别为:特里马素Ⅰ(1)、1,2,3-三-O-没食子酰基-4,6-(S)-六羟基联苯二甲酰基-β-D-吡喃葡萄糖(2)、1,4,6-三-O-没食子酰基-2,3-(S)-六羟基联苯二甲酰基-β-D-吡喃葡萄糖(3)、没食子酸(4)、鞣花酸(5)、1,2,3,4,6-五-O-没食子酰基-β-D-吡喃葡萄糖(6)、1,4,6-三-O-没食子酰基-β-D-吡喃葡萄糖(7)、山茱萸新苷(8)、1,3,6-三-O-没食子酰基-β-D-吡喃葡萄糖(9)、1,2,3,6-四-O-没食子酰基-β-D-吡喃葡萄糖(10)。上述化合物的抗氧化活性均优于维生素C。结论上述化合物1、2、3、5、6、7、8、9、10为首次从山茱萸果核中分离得到。化合物1~10抗氧化活性良好。OBJECTIVE To study the chemical constituents from the seeds of Cornus offcinalis Sieb. et Zucc.. METHODS Several open-column chromatographic techniques and semi-preparative HPLC were used to isolate and purify the compounds in the seeds of Cornus offcinalis Sieb. et Zucc.. The structures of isolated compounds were elucidated by spectroscopic analysis. The DPPH and ABTS assays were used to evaluate the antioxidant ability of the isolated compounds. RESULTS Ten compounds were isolated and identified as tellimagrandin Ⅰ(1), 1,2,3-tri-O-galloyl-4,6-(S)-HHDP-β-D-glucopyranose(2), 1,4,6-tri-O-galloyl-2,3-(S)-HHDP-β-D-glucopyranose(3), gallic acid(4), ellagic acid(5), 1,2,3,4,6-penta-O-galloyl-β-D-glucopyranose(6), 1,4,6-tri-O-galloyl-β-D-glucopyranose(7), cornuside(8), 1,3,6-tri-O-galloyl-β-D-glucopyranose(9) and 1,2,3,6-tetra-O-galloyl-β-D-glucopyranose(10). The isolated compounds showed stronger anti-oxidative activities than vitamin C. CONCLUSION Compounds 1, 2, 3, 5, 6, 7, 8, 9 and 10 were isolated from the seeds of Cornus offcinalis Sieb. et Zucc. for the first time. Compounds 1-10 have good antioxidant activity.

关 键 词：山茱萸 果核 1 2 3-三-O-没食子酰-4 6-(S)-六羟基联苯二甲酰基-β-D-吡喃型葡萄糖 鞣花酸 

分 类 号：R284[医药卫生—中药学] R917[医药卫生—中医学]