山茱萸的化学成分研究

Chemical constituents from ripe fruit of Cornus officinalis

利用各种色谱技术对山茱萸的化学成分进行研究,从山茱萸水提取物中分离得到6个化合物,分别为6＇-O-乙酰基-7α-O-乙基莫诺苷（1）,（-）-isolariciresinol 3α-O-β-D-glucopyranoside（2）,芹菜素（3）,cirsiumaldehyde（4）,对香豆酸（5）,咖啡酸（6）,其中化合物1为新化合物,化合物2~4为首次从山茱萸属植物中分离得到。利用MTT法检测了化合物2~6对缺氧缺糖损伤的PC12细胞的保护作用,结果表明化合物4在1.0μmol·L-1的浓度下,对OGD/R损伤的PC12细胞物有一定的保护作用。

To investigate the chemical compounds from the fruit of Cornus officinalis, six compounds were isolated and determined by extensive spectroscopic analysis as 6＇-O-acetyl-7α-O-ethyl morroniside （1）, （ - ）-isolariciresinol 3α-O-β-D-glucopyranoside （2）, apigenin （3） , cirsiumaldehyde（4）, p-coumaric acid （5）, caffeic acid （6）. Compound 1 was a new iridoid glucoside, and compounds 2-4 were obtained from the Comus genus for the first time. Compounds 2-6 were evaluated for the viability of PC12 cells when exposedin conditions of oxygen and glucose deprivation. The MTT results showed that compound 4 increased cell viability moderately in OGD/ R treated PC12 cells at the concentration of 1.0 μmol · L^-1.