大蒜中两种新的甾体皂甙成分及其对血液凝聚性的影响

TWO NEW STEROIDAL SAPONINS FROM ALLIUM SATIVUM AND THEIR INHIBITORY EFFECTS ON BLOOD COAGULABILITY

用大孔树脂（ＡＢ８）柱层析、硅胶柱层析、ＳｅｐｈａｄｅｘＬＨ２０柱层析、及制备性ＨＰＬＣ等方法，从大蒜（ＡｌｉｕｍｓａｔｉｖｕｍＬ．）水溶性部分分到６个化合物，并鉴定其结构，它们分别是ｐｒｏｔｏｉｓｏｅｒｕｂｏｓｉｄｅＢ（Ｉ），ｅｒｕｂｏｓｉｄｅＢ（Ｉ），ｉｓｏｅｒｕｂｏｓｉｄｅＢ（ＩＩ），ｓａｔｉｖｏｓｉｄｅＣ（ＩＶ），腺苷（Ｖ）和色氨酸（ＶＩ）。其中Ｉ和ＩＩ为两个新的甾体皂甙类化合物。并测试了它们对血液系统的作用，发现大蒜总甙有抗血小板聚集和提高纤溶活性，ｉｓｏｅｒｕｂｏｓｉｄｅＢ有明显的延长血液凝固时间和提高纤溶活性，ｐｒｏｔｏｉｓｏｅｒｕｂｏｓｉｄｅＢ有显著的提高纤溶活性，腺苷则有抗血小板聚集活性和提高纤溶活性，ｓａｔｉｖｏｓｉｄｅＣ由于量少未测活性。其余化合物均无活性。

Six compunds were isolated from the fresh bulbs of Allium sativum L(garlic). Their structures were elucidated as proto iso eruboside B (I), eruboside B (II), iso eruboside B (III), sativioside C (IV), adenosine (V) and tryptophan (VI). I and III are new steroidal saponins. This paper deals with the structural determination of I and III and their effects on platelet aggregation, blood coagulation and fibrinolysis in vitro .