忍冬(Lonicera japonic Thunb.)果实抑菌活性及化学成分研究

Antibacterial Activities and Chemical Constituents of the Fruit of Lonicera japonica Thunb.

【目的】研究忍冬Lonicera japonica Thunb.果实的化学成分,为忍冬果实的开发利用提供依据。【方法】在抑菌试验的基础上,采用硅胶柱色谱、Sephadex LH-20等方法分离纯化化合物,并通过化合物的理化性质和波谱分析鉴定其结构。【结果】从忍冬果实中分离得到7个化合物,分别为熊果酸、齐墩果酸、原儿茶酸、苜蓿素、槲皮素、咖啡酸和木犀草苷。【结论】忍冬果实醇提物和醇提物的不同极性部位具有一定的抑菌活性,且以乙酸乙酯部位的作用最强。从乙酸乙酯部分分离得到的7个化合物均为首次从忍冬果实中分离得到,为研究忍冬果实的药效物质基础及综合开发利用忍冬果实提供了科学依据。

【Objective】The objective of the study was to study the chemical constituents from the fruit of Lonicera japonica and to provide scientific theory basis for further development.【Method】Based on the antibacterial experiments,the chemical constituents from the fruit of L.japonica were isolated and purified by silica column chromatography and sephadex LH-20.The structures were identified on the basis of their physicochemical properties and spectra analysis.【Results】Seven compounds were obtained and identified as ursolic acid,oleanolic acid,protocatechuic acid,tricin,quercetin,caffeic acid and luteoloside.【Conclusion】The ethanol extraction and its different polarity fractions from the fruit of L.japonicadisplayed certain degree of antibacterial activities.The ethyl acetate fraction had the highest activity among them.Seven compounds have been isolated from the ethyl acetate fraction of ethanol extraction for the first time.They provided scientific a basis for the clarification of the material efficacy and for the further development and utilization of the fruit of L.japonica.