紫红獐芽菜的化学成分研究

Chemical constituents of Swertia punicea

目的对紫红獐芽菜的化学成分进行研究。方法利用溶剂萃取、柱色谱、薄层色谱、重结晶等方法对紫红獐芽菜乙醇提取物进行化学成分分离,通过波谱和理化性质等方法对化合物结构进行鉴定。结果从紫红獐芽菜中分离得到11个化合物,分别为1-羟基-2,3,5-三甲氧基酮(1)、1-羟基-3,7,8-三甲氧基酮(2)、1,3,8-三羟基-5-甲氧基酮(3)、1,5,8-三羟基-3-甲氧基酮(4)、齐墩果酸(5)、獐牙菜苦苷(6)、龙胆苦苷(7)、芒果苷(8)、8-O-β-D-吡喃葡萄糖-1,3,5-三羟基酮(9)、1-O-β-D-吡喃葡萄糖-7-羟基-3,8-二甲氧基酮(10)、1-O-β-D-吡喃葡萄糖-8-羟基-3,7-二甲氧基酮(11)。结论化合物2、3、7、9～11为首次从该植物中分离得到。

Objective To study the chemical constituents of Swertia punicea. Methods The compounds were isolated and purified by solvent extraction, column chromatography, thin layer chromatography and recrystallization, and their chemical structures were identified by their spectral analyses and physiochemical properties. Results Eleven compounds were isolated and identified as 1-hydroxy-2,3,5-trimethoxyxanthone （1）, 1-hydroxy-3,7,8-trimethoxyxanthone （2）, 1,3,8-trihydroxy-5-methoxyxanthone （3）, 1,5,8- trihydroxy-3-methoxyxanthone （4）, oleanolic acid （5）, swertiamarin （6）, gentiopicrosid （7）, mangiferin （8）, 8-O-β-D-glucopyranosyl- 1,3,5-trimethoxyxanthone （9）, 1-O-β-D-glucopyranosyl-7-hydroxy-3,8-dimethoxyxanthone （10）, and 1-O-β-D-glucopyranosyl-8- hydroxy-3,7-dimethoxyxanthone （11）. Conclusion Compound 2, 3, 7, 9, 10, 11 are isolated from this plant for the first time.