牛蒡根乙酸乙酯部位的化学成分研究

Study on the Chemical Constituents in Ethyl Acetate Extract of Burdock Roots

目的:研究牛蒡根乙酸乙酯部位的化学成分。方法:采用柱色谱和制备液相等方法对牛蒡根乙酸乙酯部位化学成分进行分离纯化,运用波谱学方法鉴定化合物结构。结果:从牛蒡根乙酸乙酯部位共分离得到了7个化合物,分别鉴定为:邻苯二甲酸二丁酯(1)、咖啡酸甲酯(2)、8-甲氧羰甲基-对羟基肉桂酸(3)、3-O-咖啡酰奎宁酸甲酯(4)、咖啡酸(5)、3,4-O-双咖啡酰奎宁酸甲酯(6-a)和3,5-O-双咖啡酰奎宁酸甲酯(6-b)、乙二醇(7)。结论:确定其中8-甲氧羰甲基-对羟基肉桂酸(3)为首次从菊科植物中分离获得;3-O-咖啡酰奎宁酸甲酯(4)、3,4-O-双咖啡酰奎宁酸甲酯(6-a)和3,5-O-双咖啡酰奎宁酸甲酯(6-b)为首次从牛蒡属植物中分离得到。

Objective： To study the chemical constituents in the ethyl acetate extract of burdock roots. Methods： The ethyl acetate extract of burdock roots was isolated and purified with silica gel column chromatography and preparative HPLC, and the structures of the constituents were identified by modem spectrum analysis methods including t H-NMR and 13C_NMR. Results： Seven compounds were isolated from the ethyl acetate extract of burdock roots and identified as dibutylphthalate （ 1 ）, methyl caffeate （2）, 8-methoxy- carbonyl-methyl-p-hydroxycinnamicacid （3）, 3-O-caffeoyl quinic acid methyl ester （4）, caffeic acid （5）, 3,4-di-O-caffeoy quinic acid methyl ester （6-a）, 3,5-di-O-caffeoy quinic acid methy ester（6-b） and ethylene glycol （7）. Conclusion： Compound 3 is isola- ted from compositae for the first time, and compound 4 and 6 are isolated from the plant of burdock genus for the first time as well.