黄刺玫果实化学成分及其体外延长凝血酶原时间研究

Chemical Constituents from the Fruits of Rosa xanthina Lindl and Their Effects on Prothrombin Time in vitro

对黄刺玫（Rosa xanthina Lindl）果实的化学成分及其体外延长凝血酶原时间（PT）进行研究。采用硅胶、Sephadex LH-20、MDS柱色谱以及半制备高效液相色谱等方法进行分离纯化,并运用NMR、MS等波谱方法对所分离的化合物进行结构鉴定。结果从黄刺玫果实75%乙醇提取物中分离鉴定6个化合物,分别为槲皮素-3-O-α-L-鼠李吡喃糖苷（1）、槲皮素-3-O-（6″-O-反式香豆酰基）-β-D-葡萄糖苷（2）、山奈酚-4＇-O-β-D-吡喃葡萄糖苷（3）、槲皮素-4＇-O-β-D-吡喃葡萄糖苷（4）、1,2-二（4-羟基-3-甲氧基苯基）-1,3-丙二醇（5）、2,3-二羟基-1-（3-羟基-4-甲氧基苯基）-1-丙酮（6）。其中化合物6是首次从本属植物中分离得到,化合物1~5为首次从黄刺玫中分离得到。体外血浆PT测定结果表明,化合物1~4与空白对照相比（P〈0.05）均显示具有延长凝血酶原时间作用,进一步对化合物1的延长凝血酶原时间（PT）进行量效关系研究,结果显示在浓度不小于27 m M时,化合物1显示明显延长凝血酶原时间作用。

The present study aimed to investigate chemical constituents from Rosa xanthina Lind1 and their effects on prothrombin time in vitro. Six compounds were obtained from the 75% ethanol extract of the fruits of R. xanthina by silica gel,Sephadex LH-20,MDS and semi-preparative HPLC technology. Based on MS, NMR spectroscopic methods, their structures were elucidated as quercetin-3- O-α-L-rhamnopyranoside （ 1 ）, quercetin-3 -0- （6＂-O-trans-p-coumaroyl） -β-D- glueopyranoside （ 2 ）, kaempferol-4＇-O-/3-D-glycopyranoside （3）, quercetin-4＇ -O-β-D-glucopyranoside （ 4 ）, I, 2-his （ 4- hydroxy-3-methoxyphenyl） -1,3-propanediol （ 5 ）, 2, 3-dihydroxy-1-（ 3-hydroxy-4-methoxyphenyl ） -1-propanone （ 6 ）. Compounds 1-5 were isolated from the plant for the first time,and compound 6 was isolated from this genus for the first time. Compounds （1-4） showed significant prolongation of prothrombin time comparing with control. In addition, when the concentration was higher than 27 mM, compound 1 showed significant prolongation of prothrombin time.