川楝黄酮分离与结构研究

Separation and structure identification of flavonoids from Melia toosendan Sieb.et Zucc.

为了解川楝中黄酮类化合物的结构与抗氧化活性,该文以川楝果实为原料,采用60%乙醇提取,再经萃取分离,聚酰胺层析柱纯化后,应用TLC法、颜色反应、紫外分光光度仪和傅立叶红外光谱仪对川楝果实中的黄酮类化合物结构进行了表征,并进一步研究了其抗氧化活性。结果表明:川楝果实中含有两个黄酮醇类化合物(化合物Ⅰ和化合物Ⅱ);经活性测试,当浓度达到0.5 g/L时,两个化合物对O2.-的清除率分别为69.57%和65.22%,对.OH的清除率分别为74.19%和73.12%。说明分离得到的两个黄酮类化合物具有较高的抗氧化活性。

The objective of this work is to study the basic structures and anti-oxidative activities of flavonoids from Melia toosendan Sieb.et Zucc.fruits by means of TLC,color test,ultraviolet spectrum and fourier infrared spectrograph.The flavonoids were extracted with 60% ethanol,then separated and purified by extraction and polyamide chromatographic analysis column.The results showed that there were two flavonols(compound Ⅰ and compound Ⅱ) in M.toosendan fruits.According to the activity test to the two flavonols,the scavenging effects on superoxide anion free radicals were 69.57% and 65.22%,while those on hydroxyl free radicals were 74.19% and 73.12% at a concentration of 0.5?g?L.These results suggest that both of the two flavonols display strong anti-oxidative activity.