牛奶菜化学成分的研究

Chemical constituents of radix Marsdeniae sinensis

目的追踪分离牛奶菜的化学成分,并对分离得到的单体化合物进行抗肿瘤活性测试。方法以体积分数70%乙醇回流提取,采用各种色谱技术对提取物进行分离纯化,通过理化性质和光谱数据确定所得单体化合物的结构。结果从牛奶菜根的提取物中分离并鉴定了10个化合物,分别鉴定为α-香树脂醇乙酸酯(1)、α-香树脂醇(2)、3β,24-二羟基乌苏烷-12-烯(3)、补骨脂素(4)、β-胡萝卜苷(5)、异香草酸(6)、α-单棕榈精(7)、亚油酸(8)、二十四烷酸(9)、十六烷醇(10)。结论化合物3、4、6、7为首次从该植物中分离得到。

Aim To separate and determine the chemical constituents of radix Marsdeniae sinensis,and evaluate their antiproliferative activities against human tumor cells.Methods Extracted with 70% ethanol,the extract was isolated and purified by means of various chromatographic techniques,the structures of pure compounds were elucidated based on their physico-chemical properties and spectroscopic data.Results 10 Compounds were isolated and their structures were identified as α-amyrin acetate（1）,α-amyrin（2）,3β,24-dihydroxyurs-12-ene（3）,psoralen（4）,β-daucosterol（5）,isovanillic acid（6）,palmitic monoglycerol ester（7）,cis-9,cis-12-octadecadienoic acid（8）,lignoceric acid（9）,and 1-hexadecanol（10）,respectively.Conclusion Compounds 3,4,6 and 7 were isolated for the first time from the plant.