香橼化学成分研究

Chemical Constituents of Citrus medica Fruit

目的:研究香橼的化学成分。方法:香橼用95%乙醇提取,通过硅胶、RP-18、Sephadex LH-20等色谱方法分离化合物,利用波谱方法鉴定化合物的结构。结果:从香橼果实中分离得到16个化合物,分别鉴定为甲基阿魏酸(1)、二氢咖啡酰酪胺(2)、刺槐素(3)、β-蜕皮甾酮(4)、(-)-蛇菰宁(5)、对甲氧基桂皮酸(6)、伞形花内酯(7)、阿魏酸(8)、原儿茶醛(9)、香叶木素(10)、4-甲氧基水杨酸(11)、β-香树脂醇乙酸酯(12)、表没食子儿茶素(13)、白桦脂酸(14)、羽扇豆醇(15)、尼克酰胺(16)。结论:所有化合物均为首次从香橼中分离得到。

Objective： To study the chemical constituents of Citrus medica fruit. Methods： The fruit of Citrus medica was extracted with 95% Et OH,and the compounds were separated and purified by silica gel,RP-18 and Sephadex LH-20 column chromatography. The structures were identified by spectroscopic analysis. Results： A total of 16 compounds were isolated and identified,including methyl ferulic acid（ 1）,dihydro-N-caffeoyltyramine（ 2）,acacetin（ 3）,β-ecdysterone（ 4）,（-）-balanophonin（ 5）,p-methoxy cinnamic acid（ 6）,umbelliferone（ 7）,ferulic acid（ 8）,pyrocatechualdehyde（ 9）,diosmetin（ 10）,4-methoxy salicylic acid（ 11）,β-amyrin acetate（ 12）,epigallocatechin（ 13）,betulinic acid（ 14）,lupeol（ 15） and nicotinamide（ 16）. Conclusion： All the compounds are isolated from the fruit of Citrus medica for the first time.