酸枣果肉资源化学成分研究

Resource chemical constituents from sarcocarp of Ziziphus jujuba var. spinosa

目的研究酸枣Ziziphus jujuba var.spinosa果肉的化学成分,为其资源开发提供依据。方法利用各种色谱方法进行化学成分分离,根据理化性质和波谱数据鉴定化合物的结构。结果从酸枣果肉中分离鉴定了14个化合物,分别为大枣皂苷I(1)、大枣皂苷II(2)、苹果酸(3)、苹果酸乙酯(4)、水杨酸(5)、豆甾醇-3-O-β-D-葡萄糖苷(6)、胡萝卜苷(7)、D-葡萄糖(8)、芦丁(9)、二十二烷酸(10)、硬脂酸(11)、棕榈酸(12)、油酸(13)、棕榈油酸(14)。结论所有化合物均为首次从酸枣果肉中分离得到,其中化合物1～6为首次从酸枣植物中分离得到,研究结果为酸枣果肉及酸枣资源的综合利用提供了基础。

Objective To study the chemical constituents in the sarcocarp of Ziziphus jujuba var.spinosa and provide the reference for resource development.Methods The constituents were isolated by column chromatography and their structures were elucidated by physicochemical properties and spectroscopic analysis.Results Fourteen compounds were isolated from the sarcocarp of the plant and identified as zizyphus saponin I（1）,zizyphus saponin II（2）,malic acid（3）,4-ethyl-2-hydroxysuccinate（4）,salicylic acid（5）,stigmasterol-3-O-β-D-glucopyranoside（6）,daucosterol（7）,D-glucose（8）,rutin（9）,docosanoic acid（10）,stearic acid（11）,palmitic acid（12）,oleic acid（13）,and palmitoleic acid（14）.Conclusion All the compounds are obtained from the sarcocarp of Z.jujuba var.spinosa for the first time and compounds 1—6 are isolated from this plant for the first time.The results are helpful for the comprehensive utilization of Z.jujuba var.spinosa resource.