美味猕猴桃根的化学成分(英文)

Chemical Constituents from the Root of Actinidia deliciosa

目的:研究美味猕猴桃(A.deliciosa)根中的化学成分。方法:采用柱色谱分离,通过理化常数和光谱分析确定化合物的结构。结果:从醋酸乙酯部分分离得到12个化合物,经鉴定分别为β-谷甾醇(1),正十八烷酸(2),异莨菪亭(3),2,2-dimethyl-6-chromancarboxylic acid(4),秦皮素(5),七叶内酯(6),伞形花内酯(7),香草酸(8),原儿茶酸(9),香草酸4-O-β-D-葡萄糖苷(10),5,7-二羟基色原酮(11),tachioside(12)。结论:化合物2-11为首次从该属植物中分离得到。

AIM：To investigate the chemical constituents of the root of Actinidia deliciosa.METHODS：The compounds were isolated and purified with column chromatography from the EtOAc fraction and their structures were elucidated on the basis of physicochemical properties and spectral analysis.RESULTS：Twelve compounds were isolated from the root of A.deliciosa,and identified as β-sitosterol（1）,n-stearic acid（2）,isoscopoletin（3）,2,2-dimethyl-6-chromancarboxylic acid（4）,fraxetin（5）,aesculetin（6）,umbelliferone（7）,vanillic acid（8）,protocatechuic acid（9）,vanillic acid 4-O-β-D-glucopyranoside（10）,5,7-dihydroxychromone（11）,and tachioside（12）.CONCLUSION：Compounds 2-11 were isolated from the genus for the first time.