摘要
目的研究川西獐牙菜的化学成分.方法采用硅胶和聚酰胺柱色谱进行分离纯化,根据化合物的理化性质和波谱数据鉴定其化学结构.结果从川西獐牙菜的脂溶性部分分离得到5个化合物,分别鉴定为1-羟基-3,7,8-三甲氧基酮;1-羟基-2,3,4,5-四甲氧基酮;1,7,8-三羟基-3-甲氧基酮;1,8-二羟基-3,7-二甲氧基酮;1,8-二羟基-3,5-二甲氧基酮.
OBJELTIVE. To study the chemical constituents of Swertia mussotii Frach; METHODS：The constituents were isolated and purified with silica gel and polyamide column, their structures were identified on the basis of physical and chemical properties and spectroscopic evidence（IR,MS, NMR） ; RESULTS： Five compounds were isolated and identified as 1-- hydroxyl-- 3,7,8 trimetlloxyxanthone ; 1-- hydroxyl-- 2,3,4,5 -- tetramethoxyxanthone ; 1,7,8 -- trihydroxy-- 3 -- methoxyxantho- ne ; 1,8 -- dihydroxyl-- 3,7 -- dimethoxyxant hone ;1, 8 -- dihydroxyl-- 3,5 -- dimet hoxyxanthone
出处
《青海师范大学学报（自然科学版）》
2008年第4期66-67,共2页
Journal of Qinghai Normal University(Natural Science Edition)
关键词
山西獐牙菜
[口山]酮
化学成分
Swertia mussotii Frach
xanthone
chemical constituents
