葫芦茶化学成分的研究

Chemical constituents from the Tadehagi triquetrum

目的研究葫芦茶的化学成分。方法采用柱色谱技术对葫芦茶提取物进行分离纯化，采用波谱技术结合化学方法进行结构鉴定。结果与结论从葫芦茶中分离得到了8个化合物，分别鉴定为3，4-二氢4-（4’-羟基苯基）-5，7-二羟基香豆素（1）、二氢槲皮素（2）、顺式对羟基肉桂酸（3）、反式对羟基肉桂酸（4）、原儿茶酸乙酯（5）、4-羟基-3，5-二甲氧基苯甲酸（6）、4-羟基-3-甲氧基苯甲酸（7）、对羟基苯甲酸（8）。结论化合物1～4均为首次从该植物中分离得到。

To study chemical constituents from the Tadehagi triquetrum. The constituents were isolated and purified by silica gel chromatography repeatedly, and the structures were identified by spectrascopic analysis and chemical methods. Eight compounds were isolated from Tadehagi triquetrum and they were identified as 3,4-dihydro-4- （ 4＇-hydroxyphenyl ） -5,7-dihydroxycoumarin （ 1 ）, dihydroquercetin （ 2 ）, Z-p-hydroxy-cinnmamic acid （ 3 ）, E-p-hydroxy-cinnmamic acid （ 4 ）, ethyl-protocatechuate （ 5 ）, syringic acid （ 6 ）, vanillic acid（7） ,p-hydroxybenzoic acid（8）. Compounds 1 -4 were isolated from Tadehagi triquetrum for the first time.