川藏香茶菜化学成分的研究

Study on chemical constituents of Rabdosia pseudoirrorata

目的对川藏香茶菜Rabdosia pseudo-irrorata C．Y Wu的化学成分进行研究。方法采用硅胶柱色谱法进行分离、纯化，通过理化性质和现代波谱技术对化合物进行结构鉴定。结果从川藏香茶菜全草95％乙醇提取物的醋酸乙酯萃取部分分离得到7个化合物，分别鉴定为川藏香茶菜壬素（1）、川藏香茶菜庚素（2）、川藏香茶菜己素（3）、川藏香茶菜乙素（4）、β-谷甾醇（5）、熊果酸（6）和β-胡萝卜苷（7）。结论化合物1为新化合物，化合物5～7均为首次从该植物中分离得到。

Objective To research the chemical constituents ofRabdosia pseudoirrorata. Methods The chemical constituents were isolated and purified by silica gel column chromatography and their structures were determined by physicochemical properties and spectral analyses. Results Seven compounds were isolated from the ethyl acetate extract fraction in 95% ethanol extract of R. pseudoirrorata and identified as： pseurata I （1）, pseurata H （2）, pseurata F （3）, pseurata B （4）, β-sitosterol （5）, ursolic acid （6）, and β-daucosterol （7）. Conclusion Compound 1 is a new compound, compounds 5--7 are first obtained from R. pseudoirrorata.