云南獐牙菜化学成分的分离与鉴定

Isolation and identification of the chemical constituents from Swertia yunnanensis Burk.

目的研究云南獐牙菜（Swertia yunnanensis Burk.）全草的化学成分。方法用各种柱色谱方法进行分离纯化,根据理化性质和波谱解析鉴定其化学结构。结果从云南獐牙菜的甲醇提取物中得到9个化合物,分别鉴定为：齐墩果酸（oleanolic acid,Ⅰ）、β-谷甾醇（β-sitosterol,Ⅱ）、豆甾醇（stigmasterol,Ⅲ）、雏菊叶龙胆酮（bellidifolin,Ⅳ）、去甲基雏菊叶龙胆酮（demethylbellidifolin,Ⅴ）、龙胆黄素（gentisin,Ⅵ）、当药醇苷（swertian-olin,Ⅶ）、2′-间羟基苯甲酰獐牙菜苷（deacetylcentapicrin,Ⅷ）、维太菊苷（vittadinoside,Ⅸ）。结论化合物Ⅰ~Ⅸ均为首次从该植物中分离得到。

Aim To study the chemical constituents from the whole plants of Swertia yunnanensis Burk.Methods The compounds were isolated and purified by various column chromatography methods.Their structures were identified on the basis of physiochemical properties and spectroscopic analysis.Results Nine compounds were obtained from the methanol extracts and were identified as oleanolic acid（Ⅰ）,β-sitosterol（Ⅱ）,stigmasterol（Ⅲ）,bellidifolin（Ⅳ）,demethylbellidifolin（Ⅴ）,gentisin（Ⅵ）,swertianolin（Ⅶ）,deacetylcentapicrin（Ⅷ）,and vittadinoside（Ⅸ）.Conclusion Compounds ⅠⅨ were obtained from Swertia yunnanensis Burk.for the first time.