鸡肉参的化学成分研究

Chemical constituents from roots of Incarvillea mairei

目的：研究鸡肉参的化学成分。方法：采用硅胶、SephadexLH-20柱色谱和制备薄层色谱进行分离，应用NMR和MS等谱学方法鉴定化合物结构。结果：从鸡肉参三氯甲烷部位分离得到7个化合物，分别鉴定为：1-0-methyl-guaiacylglycerol（1），1-0-feruloyl-3-0-26″-hydroxyhexacosoyl glycerol（2），角蒿酯碱（incarvine D，3），piceid（4），6＇-8″E，11″E—octadecadienoylclionasterol-3-glucoside（5），β-谷甾醇（β-sitosterol，6），β-胡萝卜苷（β-daucosterol，7）。结论：化合物1，2为新化合物，化合物3—7为首次从该植物中分离得到，其中化合物4，5系首次从该属植物中分离得到。

Objective： To study the chemical constituents of the roots of Incarvillea mairei. Method： The chemical constituents were isolated and purified by chromatographic techniques with silica gel, Sephadex LH-20 column, and preparative TLC. Structures of the compounds were identified by spectroscopic methods. Result： Seven compounds were obtained and elucidated as 1 -0-meth- yl-guaiacylglycerol （ 1 ）, 1 -0-feruloyl-3 -0- （26″-hydroxylhexacosoyl） glycerol （ 2）, incarvine D （ 3 ）, piceid （ 4 ）, 6＇-8″E, 11″E-octadecadienoyl-elionasterol-3-glueoside （5）,β-sitosterol （ 6 ）, and β-daucosterol （7）. Conclusion： Compounds 1-7 were isolated from I. mairei, and among them 1 and 2 were new compounds, 4, 5 were isolated from the genus Incarvillea for the first time.