酸橙中一个新的香豆素苷

A New Coumarin Glucoside from the Fruits of Citrus aurantium

目的:对中药枳实化学成分进行研究。方法:采用色谱技术进行分离,应用波谱技术、化学手段及文献对照方法,对分离得到的化合物进行结构鉴定。结果:自枳实乙醇提取物中分离得到10个化合物,分别为5,7-二羟基香豆素5OβD吡喃葡萄糖苷(Ⅰ)、3,5-二羟基苯基1-O-β-D-吡喃葡萄糖苷(phlorin,Ⅱ)、新橙皮苷(neohesperidin,Ⅲ)、柚皮苷(naringin,Ⅳ)、异樱花素7-O-β-D-新橙皮糖苷(poncirin,Ⅴ)、红橘素(tageritin,Ⅵ)、柚皮素(naringenin,Ⅶ)、马尔敏(marmin,Ⅷ)、橙皮素7-O-β-D-吡喃葡萄糖苷(hesperetin7-O-glucoside,Ⅸ)、腺苷(adenosine,Ⅹ)。结论:化合物Ⅰ为新化合物,化合物Ⅱ、Ⅹ为首次从该植物果实中分离得到。

AIM: To study the bioactive constituents of the immature fruits of Citrus aurantium. METHOD: Silica gel and Sephadex LH-20 were used to isolate the constituents of this plant. The spectroscopic methods were applied for structure elucidation. RESULT: Ten compounds were isolated from the ethanol extract of the immature fruits of Citrus aurantium. These compounds were elucidated as 5,7-dihydroxylcoumarin 5-O-β-D-glucopyranoside(Ⅰ), phlorin(Ⅱ), neohesperidin(Ⅲ), naringin(Ⅳ), poncirin(Ⅴ), tageritin(Ⅵ), naringenin(Ⅶ), marmin(Ⅷ), hesperetin 7-O-glucoside(Ⅸ) and adenosine(Ⅹ), respectively. CONCLUSION: Compound Ⅰ is a new compound. Compounds Ⅱ and Ⅹ have been isolated from this plant for the first time.