肉豆蔻的化学成分研究

Study on the Chemical Constituents from Myristica fragrans Houtt

目的:研究肉豆蔻(Myristica fragrans Houtt)的化学成分。方法:采用反复硅胶柱色谱、Sephadex LH-20柱色谱、开放ODS柱色谱和HPLC等手段分离化合物,通过理化性质和波谱数据分析确定化合物的结构。结果:在肉豆蔻70%乙醇渗漉物中分离得到7个已知化合物,分别鉴定为:3-(3,4-二甲氧基苯基)-1,2-丙二醇(1)、反式-3,4-二甲氧基肉桂酸(2)、2-羟基-3-甲氧基-5-(2-丙烯基)苯酚(3)、去氢二异丁香酚(4)、愈创木素(5)、邻苯二甲酸(6)、熊果酸(7)。结论:化合物1～3、6为首次从肉豆蔻属植物中分离得到,化合物4、5用圆二色谱法测定了其绝对构型。

Objective： To study the chemical constituents of Myristica fragrans Houtt.. Methods： The compounds were isolated by the silica gel, Sephadex LH-20, ODS column chromatographies and HPLC. Their chemical structures were elucidated on the basis of physico-chemical properties and spectral data. Results： Seven compounds were obtained and identified as 3-（3, 4-dimethoxyphenyl） -1, 2-propanediol（1）, trans-3, 4-dimethoxycinnamic acid （2）, 2-hydroxy-3-methoxy-5- （2-propenyl） phenol （3）, dehydrodiisoeugenol （4）, guaiacin （5）, phthalic acid （6）, ursolic acid （7） . Conclusion ： The compounds 1 - 3, 6 were isolated from the Myristica genus for the first time. The absolute configuration of compounds 4, 5 were analyzed by adopting the method of circular dichroism spectra.