大麦芽的化学成分

Studies on the chemical constituents of Malt

目的研究大麦芽的化学成分。方法通过乙醇提取、反复柱色谱、重结晶等分离纯化手段分离纯化了麦芽中的化学成分,并应用UV、MS、NMR等波谱解析和化学方法确定其结构。结果从生麦芽中分离得到6个化合物,分别鉴定为Nbenzoylphenylalanine2benzoylamino3phenylpropylester(1)、豆甾5烯3β醇7酮(2)、5羟甲基糠醛(3)、麦黄酮(4)、β谷甾醇(5)和胡萝卜苷(6)。结论以上所有的化合物均首次从中药麦芽中分离得到;1为首次从该属植物中分离得到。

Objective To investigate the chemical constituents of raw malt.Methods Six compounds were isolated from the ethanol extract of raw malt by repeated column chromatography on silica gel and recrystallization,and their structures were established by chemical analysis and their spectral evidences.Result The six structures were established as N-benzoyl-phenylalanine-2-benzoylamino-3-phenyl propyl ester (1),7-oxositosterol (2),5-hydroxymethyl-2-furaldehyde (3),tricin (4),β-sitosterol (5) and daucosterol (6).Conclusion All the compounds are newly isolated from malt.And compound 1 is obtained from the genus Hordeum for the first time.