黄花獐牙菜中的酮类化学成分研究

Chemical constituents of xanthone in Swertia kingii

目的研究黄花獐牙菜Swertia kingii根的化学成分。方法采用硅胶、Sephadex LH-20等柱色谱法进行分离纯化,并根据化合物理化性质和MS、NMR等波谱数据鉴定其化学结构。结果从黄花獐牙菜根部95%乙醇提取部位分离得到10个化合物,分别鉴定为去甲基雏菊叶龙胆酮(1)、β-谷甾醇(2)、1,3,7-三羟基酮(3)、当药醇苷(4)、1,3,7-三羟基-8-甲氧基酮(5)、1,5,8-三羟基-3-甲氧基酮(6)、1,3,7,8-四羟基酮-1-O-β-D-葡萄糖(7)、1,3,7,8-四羟基酮(8)、1-羟基-3,7,8-三甲氧基酮(9)和1,2,6,8-四羟基酮(10)。结论除化合物2外,其余化合物均为首次从该植物中分离得到。

Objective To study the chemical constituents of the roots of Swertia kingii. Methods The chemical constituents were isolated and purified by silica gel and Sephadex LH-20 chromatographies. Their structures were identified on the basis of physicochemical properties and spectrometric data. Results Ten compounds obtained from this plant were identified as demethylbellidifolin（1）, β-sitosterol（2）, 1,3,7-trihydro-xanthone（3）, swertianolin（4）, 1,3,7-trihydrox-8-methoxy-xanthone（5）, 1,5,8-trihydroxy-3-methoxy-xanthone（6）, 1,3,7,8-tetrahydroxyxanthone-1-O-β-D-glucopyranoside（7）, 1,3,7,8-tetrahydroxy-xanthone（8）, 1-hydroxy-3,7,8-trimethoxy-xanthone（9）, and 1,2,6,8-tetrahydroxy-xanthone（10）. Conclusion Except for compound 2, the other compounds are obtained from this plant for the first time.