板栗种仁酸水解物化学成分的分离与鉴定

Isolation and identification of chemical constituents from acid hydrolyzed extract of kernel of Castanea mollissima Blume

目的更好地开发利用板栗(Castanea mollissimaBlum)种仁。方法对板栗种仁的体积分数为95%的乙醇提取物进行酸水解,水解物采用硅胶柱色谱?氧化铝柱色谱、凝胶柱色谱和重结晶等方法进行分离;根据理化性质和NMR谱数据并参考文献鉴定其结构。结果分离鉴定了10个化合物,分别为对羟基苯甲酸(p-hydroxybenzoic acid,1)、原儿茶酸(protocatechuic acid,2)、没食子酸(gallic acid,3)、5-羟甲基糠醛(5-hydroxymethylfurfural,4)、β-谷甾醇(β-sitosterol,5)、α-菠甾醇(α-spinasterol,6)、齐墩果酸(oleanane acid,7)、2α-羟基齐墩果酸(maslinic acid,8)、α-香树脂醇(α-amyrin,9)、单棕榈酸甘油酯(glycerolmonopalmitate,10)。结论化合物6、8为首次从栗属植物中分离得到;化合物9为首次从板栗中分离得到。

Objective To study the chemical constituents from the acid hydrolyzed extract of kernel of Castanea mollissima Blume. Methods Ten compounds was isolated from acid hydrolyzed extract of kernel of Castanea moUissima Blume by SiO2, Al2O3, LH-20 column chromatography. NMR, TLC, MS were employed for the structure identification. Results Ten compounds were obtained and elucidated as：p-hydroxybenzoic acid （ 1 ）, protocatechuic acid （2）, gallic acid （3）, 5-hydroxymethylfurfural （4） ,β-sitosterol （ 5 ）, α-spinasterol （6）, oleanane acid （7）, maslinic acid （8）, α-amyfin （ 9）, glycerolmonopalmitate （ 10 ）. Conclusions It is the first report on the chemical constituents from acid hydrolysised extract of Blum, compounds 6 and 8 are isolated from Castanea for the first time and compound 9 is isolated from Castanea mollissima for the ftrst time.