紫斑牡丹籽饼粕低聚芪类成分研究

Oligostilbenes Study from Seed Cakes of Paeonia rockii

目的研究紫斑牡丹籽饼粕的化学成分。方法采用硅胶柱色谱、凝胶柱色谱及制备高效液相色谱等多种色谱分离方法对紫斑牡丹籽饼粕丙酮提取物进行分离,根据波谱数据分析鉴定化合物结构。结果从紫斑牡丹籽饼粕的丙酮提取物中分离得到10个低聚芪类化合物,分别为gnetin H(1),suffruticosol A(2),suffruticosol B(3),suffruticosol C(4),cis-ε-viniferin(5),trans-ε-viniferin(6),pauciflorol E(7),(+)-ampelopsin B(8),hopeafuran(9)和vitisinol C(10)。结论所有化合物均为首次从油用紫斑牡丹籽饼粕中分离得到,化合物7~10为首次从芍药科中分离得到。

OBJECTIVE To study the chemical constituents of the seed cakes of Paeonia rockii. METHODS Chemical constit- uents were isolated by Sephadex LH -20, preparative HPLC, and silica gel column chromatography. The structures were elucidaled on the basis of spectral data analysis. RESULTS Ten oligostilbenes compounds, gnetin H（ 1 ） , suffruticosol A（2） , suffruticosol B（3 ） , suffruticosol C （ 4 ） , cis-e-Viniferin （ 5 ） , trans-e-viniferin （ 6 ） , pauciflorol E （ 7 ） , （ ＋ ） -ampelopsin B （ 8 ） , hopeafuran （ 9 ） and vitisi- nol C （10） were isolated from the seed cakes of Paeonia rockii. CONCLUSION All the compounds are isolated from the plant for the first time. Compounds 7 - 10 are isolated from the family of Paeoniaceae for the first time.