番茄化学成分的分离与鉴定

Isolation and identification of chemical constituents from tomato

采用机械破碎法和果胶酶酶解法,使成熟番茄果实细胞内含物充分释放,上清液经D-101大孔树脂富集吸附后,再经一系列柱色谱分离得到6个化合物,根据其理化性质和波谱分析,分别鉴定为:芦丁(1)、槲皮素(2)、木犀草素(3)、番茄皂苷A(4)、豆甾醇(5)、熊果酸(6)。其中,化合物1、2、3、5、6为首次从该植物中分离得到。

Ripe tomatoes were smashed and enzymolyzed by pectinase in order to fully release the cell contents. The serum was subjected to D-101 macroporous resin column chromatography to enrich the chemical constituents and the fractions were separated by repeated column chromatography. Six compounds were isolated and identified as rutin（1） ,quercetin（2） ,luteolin（3） ,esculeoside A（4）, stigmasterol（5） ,and ursolic acid（6）. Compounds 1,2,3,5 and 6 were obtained from this plant for the first time.