人参果化学成分研究

Chemical Constituents from Fruit of Panax ginseng

目的：对人参PanaxginsengC.A.Meyer成熟果实的化学成分进行研究。方法：利用大孔吸附树脂柱色谱、SephadexLH-20柱色谱、Bio-gelP-2柱色谱、ODS柱色谱、硅胶柱色谱进行分离纯化,通过理化常数和波谱分析技术（ESI-MS、1H-NMR、13C-NMR）进行结构鉴定。结果：从人参果中分离得到了11个化合物,分别鉴定为：arginyl-fructose（1,AF）、arginyl-fructosyl-glucose（2,AFG）、L-焦谷氨酸（3）、4-羟基苯甲酸（4）、5-羟甲基糠醛（5）、人参皂苷Rb1（6）、人参皂苷Re（7）、人参皂苷Rg1（8）、人参皂苷Rb2（9）、人参皂苷Rc（10）、daucosterol（11）。结论：其中,化合物1~5为首次从人参果中分离得到。

Objective：To investigate chemical constituents from the ripe fruit of Panax ginseng. Methods：The compounds were isolated and purified by chromatographic methods such as macroporous resin,sephadex LH-20,Bio-gel P-2,ODS and silica gel. Their structures were identified by their physical and spectral data（ESI-MS,1H-NMR and13C-NMR）. Results：Eleven compounds were isolated and identified as arginyl-fructose（1）,arginyl-fructosyl-glucose（2）,L-pyroglutamic acid（3）,p-hydroxybenzoic acid（4）,5-hydroxymethylfuraldehyde（5）,ginsenosides Rb1（6）,Re（7）,Rg1（8）,Rb2（9）,Rc（10） and daucosterol（11）. Conclusion：Compounds 1 ~5were obtained from the fruit of Panax ginseng for the first time.