细叶小檗果色素成分研究  

THE CHEMICAL CONSTITUENTS OF THE RED PIGMENTS FROM THE FRUITS OF BERBERIS POIRETII SCHNEID

作　　者：于凤兰[1] 王华亭[1] 吴承顺 

机构地区：[1]中国科学院植物研究所,北京100044

出　　处：《天然产物研究与开发》1992年第4期23-26,共4页Natural Product Research and Development

摘　　要：细叶小檗(Berberis poiretii schneid)之红色浆果,经压榨得鲜果汁。采用醋酸铅沉淀,正丁醇提取的纯化方法,得到纯化色素。此色素在三种溶剂系统中纸层析,均显示两条不同红色谱带。酸水解后,甙元部分与标准品对照,在三种溶剂系统中进行纸层析,证明含有下面两个花青甙元:(1)天竺葵甙元(pelargonidin)、(2)矢车菊甙元(cyanidin)。纸层析制备后,在0.1％盐酸-乙醇中测定两个花青甙元的吸收光谱,最大吸收峰分别在532mm和547mm。配糖的测定用甲酸水解,与标准糖对照纸层析和薄层层析,证明配糖为葡萄糖和阿拉伯糖。色素经纸层析制备成两条谱带后,分别用高效薄层法直接水解,与标准糖对照层析,证明色素1配糖为葡萄糖,色素2配糖为葡萄糖和阿拉伯糖。The red pigments from the fruits of Berberis poiretii schneid were purified by lead acetate precipitation and n-butanol extraction. Paper ch- romatography of the pigments showed two red bands. On complete acid hydrolysis, the pigments gave pelargonidin (1) and cyanidin (2), which were identified by PC and spectral data compared with authentic pigments. The sugar moieties were determined by PC and TLC together with aut- hentic sugar. Pigment 1 yielded only glucose and 2 contained glucose and arabinose.

关 键 词：细叶小檗 色素 浆果 小檗 

分 类 号：Q949.746.8[生物学—植物学]