龙须菜化学成分研究

Studies on chemical constituents of Gracilaria lemaneiformis

目的:对龙须菜Gracilaria lemaneiformis的化学成分进行研究。方法采用正相硅胶柱色谱、Sephadex LH-20凝胶柱色谱等方法进行分离纯化,运用波谱分析的方法鉴定化合物的结构。结果分离并鉴定了9个化合物:棕榈酸(1)、1,3-双棕榈酸甘油酯(2)、1-棕榈酸单甘油酯(3)、尿嘧啶(4)、腺嘌呤核苷(5)、2α-氧杂-2-氧-5α-羟基-3,4-二失碳胆甾烷(6)、1-O-β-D-半乳糖-(6→1)-α-D-半乳糖-2,3-O-十六烷酸甘油二酯(7)、1-O-α-D-吡喃葡萄糖-2,3-O-十六烷酸甘油二酯(8)、β-谷甾醇(9)。结论以上化合物均为首次从该植物中分离得到。

Objective To investigate the chemical constituents of Gracilaria lemaneiformis.Methods Compounds were isolated by normal phase silica gel and Sephadex LH-20 gel column chromatography.Their structures were elucidated by analyses of spectroscopic data.Results Nine compounds were isolated from the ethanol extract of G.lemaneiformis,their structures were elucidated as palmitic acid（1）,1,3-dipalmitin（2）,1-monopalmitin（3）,uracil（4）,adenosine（5）,2α-oxa-2-oxo-5α-hydroxy-3,4-dinorcholestane（6）,1-O-β-D-galactosyl-（6→1）-α-D-galactosyl-2,3-O-dihexadecanoyl-glycerol（7）,1-O-α-D-glucose-2,3-O-dihexadecanoyl-glycerol（8）,and β-sitosterol（9）.Conclusion All of these compounds are obtained from this plant for the first time.