桂枝的化学成分研究

Studies on chemical constituents in dried tender stem of Cinnamomum cassia

目的 对桂枝的化学成分进行系统研究。方法 利用各种色谱技术进行分离纯化 ,并根据理化常数和光谱解析 (U V,IR,MS,NMR)鉴定各化合物结构。从桂枝 95 %乙醇浸膏的氯仿和乙酸乙酯部分中 ,共分离得到 11个化合物。结果 分别鉴定为 :肉桂酸 ( )、2 -甲氧基肉桂酸 ( )、1,4 -二苯基 -丁二酮 ( )、香豆素 ( )、β-谷甾醇 ( )、丁香醛 ( )、5α,8α-过氧化麦角甾醇 ( )、2 -甲氧基苯甲酸 ( )、6β-羟基 - 4 -烯 - 3-豆甾酮 ( )、原儿茶酸 ( )、胡萝卜苷 ( )。结论 化合物 、 、 为首次从天然界分离得到 ,化合物 为首次从高等植物中分离得到 ,化合物 、 为首次从本属植物中分离得到。

Object To study the chemical constituents in the dried tender stem of Cinnamomum cassia Presl systematically Methods Eleven compounds were isolated from the CHCl 3 and EtOAc fractions of 95% ethanol extract with column chromatography repeatedly and identified on the basis of their physiochemical properties and spectral data (UV, IR, MS, NMR) Results They were respectively identified as cinnamic acid (Ⅰ), 2 methoxy cinnamic acid (Ⅱ), 1, 4 diphenyl butane dione (Ⅲ), coumarin (Ⅳ), β sitosterol (Ⅴ), syringaldehyde (Ⅵ), ergosterol 5α, 8α peroxide (Ⅶ), 2 methoxy benzoic acid (Ⅷ), stigmast 4 en 6 β ol 3 one (Ⅸ), protocatechuric acid (Ⅹ), β daucosterol (Ⅺ) Conclusion Among them, compounds Ⅱ, Ⅲ, Ⅷ are isolated from the natural plants, Ⅶ from higher plant, and Ⅵ, Ⅸ from the plants of Cinnamomum Trew for the first time, respectively