红树白骨壤果实中芳香脂类化学成分研究

Constituent Analysis of Aromatic Esters from the Mangrove Avicennia marina

【目的】研究红树白骨壤（Avicenniamavina ）果实中芳香酯类化合物。【方法】采用柱色谱、凝胶层析和高效液相色谱分离技术，从白骨壤果实中分离芳香酯类单体化合物，运用理化和波谱分析方法鉴定其化学结构。【结果】从白骨壤果实中分离获得7个芳香酯类化合物，分别鉴定为甲基（4-氯-4[N-羟氨基]苯基）醋酸酯（1）、4-（2-羟基乙氧基）苯甲酸甲酯（2）、邻苯二甲酸二异丙酯（3）、咖啡酸甲酯（4）、原儿茶酸甲酯（5）、邻苯二甲酸二（2-乙基）己酯（6）、邻苯二甲酸二丁酯（7）。【结论】化合物1～7均是首次从该种海洋植物中分离得到，其中化合物1和2为新天然产物。

[Objective]The chemical constituents were investigated from the fruits of Mangrove Avicennia marina .[Methods]The compounds were isolated and purified by column chroma-tography,gel chromatography and HPLC,and their structures were identified by spectral ana-lyses.[Results]Seven aromatic esters （1~7）were isolated from MangroveAvicennia marina . Their structures were identified as Methyl （4-chloro-4[N-hydroxyamino]phenyl）acetate （1）, Methyl 4-（2-Hydroxyethoxy）benzoate （2）,Diisopropyl phthalate （3）,Methyl caffeate （4）, Protocatechuic acid methyl ester （5）,Di-（2-ethylhexyl）phthalate （6）,Dibutyl phthalate （7）on the basis of extensive spectroscopic analysis.[Conclusion]Compounds 1~7 were isolated from the marine plant for the first time,and compounds 1 and 2 were new natural compouds.