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目的对葱属科植物韭菜的韭菜根中化学成分进行研究。方法取阴干的韭菜根,粉碎后用甲醇提取3次,合并甲醇液,减压回收甲醇后所得浸膏用水分散。然后依次采用石油醚、乙酸乙酯和正丁醇萃取,通过NMR和MS等波谱学数据分析进行结构鉴定。结果本实验从韭菜根中分离了9个化合物,经波谱学方法分别鉴定为:4,8-二羟基苯乙酮-8-O-阿魏酸酯(1),4,8-二羟基苯乙酮(2),3,4,5-三甲氧基苯甲酸(3),3,4,5-三甲氧基苯丙烯酸(4),醉鱼草醇D(5),E-1,6,11-三烯-4,5,9-三硫杂十二烷-9,9-二氧化物(6),天师酸(7),胡萝卜苷(8)和亚油酸(9)。结论其中化合物1为新化合物,化合物2~5首次从韭菜中分离得到。
Objective To study the chemical constituents of Allium chinensis leek root. Methods The dried leek roots were crushed and extracted with methanol three times. The methanol solution was combined and methanol was recovered under reduced pressure. The resulting extract was dispersed with water. Followed by extraction with petroleum ether, ethyl acetate and n-butanol, and structural elucidation by NMR and MS spectroscopic data analysis. Results Nine compounds were isolated from Chinese chive root and identified by spectroscopy as 4,8-dihydroxyacetophenone-8-O-ferulate (1), 4,8-dihydroxybenzene Ethanone (2), 3,4,5-trimethoxybenzoic acid (3), 3,4,5-trimethoxyphenyl acrylic acid (4), barrenol alcohol D (5) Triene-4,5,9-trithiadecane-9,9-dioxide (6), Providence acid (7), daucosterol (8) and linoleic acid (9). Conclusion Compound 1 is a new compound and compounds 2 ~ 5 are isolated from Chinese chive for the first time.