广枣的化学成分

Chemical constituents from Choerospondias axillaris(Roxb.) Burtt et Hill

目的:对未经炮制的广枣(Choerospondias axillaris(Roxb.)Burtt et Hill)干燥成熟果实的体积分数为70%乙醇提取物进行化学成分研究。方法:利用多种色谱方法进行成分分离,根据物理化学性质和波谱学手段对化合物进行结构鉴定。结果:分离得到8个化合物,分别鉴定为3,3'-二甲氧基鞣花酸(3,3'-di-O-methylellagicacid,1)、鞣花酸(ellagic acid,2)、槲皮素(quercetin,3)、丁香醛(syringaldehyde,4)、香草酸(vanillic acid,5)、柠檬酸(citric acid,6)、原儿茶酸(protocatechuic acid,7)、没食子酸(gallic acid,8)。结论:化合物4、5为首次从南酸枣属植物中分离得到。

Objective ： To isolate and identify the constituents of ethanol extracts from Choerospondias axillaris （Roxb.）Burtt et Hill. Methods ：The compounds were isolated by the silica gel columns, preparative TLC and Sephadex LH--20, and their structures were identified by the physicochemical properties and the spectral analysis. Results ：Eight compounds were obtained and identified, which includes （3,3＇ di O methylellagic acid, （1）, ellagic acid （2）, quercetin （3）, syringaldehyde （4）, vanillic acid （5）, citric acid （6）, protocatechuic acid （7）, gallic acid （8）. Conclusion： Compounds 4 and 5 are obtained from the Choerospondias for the first time.