白胡椒化学成分研究

Research on constituents of Pipernigrus L.

目的:研究白胡椒的化学成分。方法:采用硅胶柱色谱和HPLC制备色谱方法分离纯化得到单体化合物,采用有机波谱方法鉴定化合物结构。结果:从白胡椒甲醇提取物中分离得到6个化合物,分别为泽泻醇(1),胡椒碱(2),胡椒醛(3),N-异丁基-(2E,4E,12Z)-十八烷基-1-酰胺(4),丁香酸(5),5-羟甲基糠醛(6)。结论:化合物1为首次从该属植物中分离得到。

Objective： To study the chemical constituents from Pipernigrus L.. Methods： Chemical constituents were isolated and purified by repeated column chromatography （silica geland preparative HPLC）. Their structures were elucidated on the basis of spectral data analysis. Results： Six compounds （1-6） were isolated and their structures were identified by comparison of their spectral data with literature values as follows： alismol （1）, piperine（2）, piperonal （3）, N-isobutyl-（2E,4E,12Z）-octadecatrienamide （4）, syringic acid （5）, 5- hydroxymethyl-2-furalclehyde （6）. Conclusion： Compound 1 could be isolated from this plant for the first time.