桂枝的化学成分研究

Studies on chemical constituents of Ramulus Cinnamomi

目的研究中药桂枝(Ramulus Cinnamomi)的化学成分。方法利用硅胶柱色谱、Sephadex LH-20柱色谱及Pe-HPLC等方法进行分离纯化,根据理化性质及波谱分析鉴定化合物的结构。结果分离得到11个已知化合物,分别鉴定为反式桂皮酸(1)、花旗松素(2)、原儿茶酸(3)、反式-邻羟基桂皮酸(4)、原儿茶醛(5)、苯甲酸(6)、反式-邻甲氧基桂皮酸(7)、顺式-邻甲氧基桂皮酸(8)、对羟基苯甲酸(9)、香豆素(10)、胡萝卜苷(11)。结论化合物5为首次从该属植物中分离得到,化合物2、4、6、8、9首次从该植物中分离得到。

Objective To study the chemical constituents of Ramulus Cinnamomi.Methods Compounds were isolated by various kinds of column chromatography on silica gel,Sephadex LH-20 and Pe-HPLC,and their structures were identified by the physico-chemical characters and spectral analysis.Results Eleven known compounds were isolated and their structures were identified as trans-cinnamic acid（1）,taxifolin（2）,protocatechuic acid（3）,trans-o-hydroxy cinnamic acid（4）,protocatechuic aldehyde（5）,benzoic acid（6）,trans-o-methoxy cinnamic acid（7）,cis-o-methoxy cinnamic acid（8）,4-hydroxybenzoic acid（9）,coumarin（10）,daucosterol（11）.Conclusion Compound 5 was isolated from the Cinnamomum genus for the first time,and compounds 2,4,6,8,9 were isolated from Cinnamomum cassia Presl.for the first time.