黑果枸杞果实化学成分研究

Chemical Constituents of the Fruits of Lycium ruthenicum

目的:研究黑果枸杞Lycium ruthenicum Murr.果实的化学成分。方法:采用大孔树脂层析、Sephadex LH-20和高效液相色谱法对其化学成分进行分离纯化,通过理化性质和波谱数据分析鉴定化合物结构。结果:从黑果枸杞果实中分离得到9个化合物,分别为:N-mono-cinnamoyl-putrescine(1)、petunidin-3-trans-p-coumaroylrutinoside-5-glucoside(2),4-(p-cumaroyl)-methyl-L-rhamnoside(3)、p-香豆酸(4)、阿魏酸(5)、芦丁(6)、槲皮素(7)、原儿茶酸(8)、锦葵花素(9)。结论:化合物1～9均为首次从该植物中分离得到。

Objective： To study the chemical constituents of the fruits of Lycium ruthenicum Murr..Methods ：Isolation and purification were carried out on macroporous resin column,Sephadex LH-20 and HPLC.The structures of the compounds were identified by physicochemical properties and spectral analysis.Results： Nine compounds were isolated and identified as N-mono-cinnamoyl-putrescine（1）,petunidin-3-trans-p-coumaroylrutinoside-5-glucoside（2）,4-（p-cumaroyl）-methyl-L-rhamnoside（3）,p-coumarinic acid（4）,ferulic acid（5）,rutin（6）,quercetin（7）,protocatechuric acid（8）,malvidin（9）.Conclusion： Compound 1~9 are obtained from Lycium ruthenicum for the first time.