余甘子果实提取物活性成分分离及结构鉴定

Isolation and Structural Identification of Antibacterial Components from Phyllanthus emblica L.

以余甘子果实为原料提取其有效成分,经溶剂萃取及柱层析进行初步分离纯化后,得到A、B、C、D、E五个组分,其中组分C、D显现出较高的抑菌性;组分C、D经硅胶柱层析和SephadexLH-20柱层析进一步纯化后,得到五个单体化合物。对这五个单体化合物作抑菌活性实验,发现其中三个具有抑菌性,采用NMR、MS等分析方法对其结构进行鉴定,结果表明,这三个组分分别是:没食子酸(gallicacid)、槲皮素(quercetin)和齐墩果酸(oleanolic)。

Ethanol extracts from Phyllanthus emblica L. were further separated into five fractions （A, B, C, D and E） on silica column by gradient elution of chloroform-methanol mixture （setting the volume ratio between them as 50：1, 20：1, 10：1, 1：1 and 0：1）. Among the obtained five fractions, C and D showed significant antibacterial activity. Then they were purified into five common monomer compounds （Ⅰ,Ⅱ, Ⅲ, Ⅳ and Ⅴ） through silica gel column chromatography and Sephadex LH-20 column chromatography. The inhibitory effects of the five monomer compounds against Staphylococcus aureus, Escherichia coli and Bacillus subtilis were measured. Three of them, compound Ⅱ, Ⅲ and Ⅴ, showed some antibacterial activities. NMR and MS analysis results showed that the three monomer compounds were gallic acid, quercetin and oleanolic acid, respectively.