酒饼簕枝叶中的化学成分及其抗菌活性

Components from the branches of Atalantia buxifolia(Poir.) Oliv.and their antibacterial activity

目的研究酒饼簕[Atalantia buxifolia(Poir.)Oliv.]枝叶的化学成分。方法采用硅胶柱色谱、凝胶柱色谱进行分离。结果与结论根据理化性质和波谱数据鉴定化合物的结构,从中分离得到8个化合物,分别鉴定为glycofolinine(1)、glycosparvarine(2)、5-hydroxyarborinine(3)、1,5,6-trihydroxy-3-methoxy-10-methyl-9(10H)-acridone(4)、东风桔碱(5)、atalantoflavone(6)、对羟基苯乙醇(7)和胡萝卜苷(8)。其中化合物1～4为首次从该植物中分离得到。抗菌活性测试结果表明,化合物3对金黄色葡萄球菌具有抑制活性。

The branches of Atlantia buxifolia have been used as a folk medicine to treat flu, cough, malaria and stomachache, etc. Eight compounds were isolated from the branches of A. buxifolia by silica gel, sephadex LH-20 column chromatography, and their structures were identified as glycofolinine （1）, glycosparvarine （2）, 5-hydroxyarborinine （3）, 1,5,6-trihydroxy-3-methoxy-10-methyl-9 （10H）-acridone （4）, atalafoline （5）, atalantoflavone （ 6 ）, p-hydroxy phenylethanol （ 7 ） and daucosterol （ 8 ） by the spectroscopic analysis. Compounds 1 -4 bave been isolated from A. buxifolia for the first time. Compound 3 showed antibacterial activity against Staphylococcus aureus.