罗汉果化学成分的研究

Chemical Constituents of Siraitia grosvenorii(Swingle) C.Jeffrey

用硅胶柱层析、制备薄层层析和Sephadex LH-20柱层析等方法对罗汉果[Siraitia grosvenorii(Swingle)C.Jeffrey]75%乙醇提取物化学成分进行分析,共分离得到8个化合物,通过质谱法和核磁共振波谱法及理化性质鉴定为:罗汉果醇苯甲酸酯(1)、厚朴酚(2)、双[5-甲酰基糠基]醚(3)、5-羟甲基糠酸(4)、山柰酚-7-O-α-L-鼠李糖苷(5)、山柰酚-3,7-O-α-L-二鼠李糖苷(6)、山柰酚(7)、琥珀酸(8).除化合物1、6和7外,其余均为首次从该植物中分离得到.

Siraitia grosvenori （Swingle） C. Jeffrey was extracted by 75% ethanol,then the extracts were isolated by silica gel,SephadexLH-20 column chromatography and preparative thin-layer chromatography. Eight compounds were obtained and their structures were identified by MS, NMR spectrum and by spectral comparisons and chemical methodology. They are mogroester （1）, magnolol （2）, 5,5＇-Oxydimethylene-bis- （2-furfural） （3）, 5-（methoxymethyl）-furoic acid （4）, kaempferol-7-O-α-L-rhamnoside （5）, kaempferol-3,7- O-α-L-dirhamnoside （6）, kaempferol （7） and succinic acid （8）. Five of the eight compounds, except compound 1,6 and 7,were isolated from this plant for the first time.