马槟榔种仁的化学成分研究

Chemical Constituents in Capparis masaikai Lévl Kernels

为进一步研究马槟榔(Capparis masaikai Lévl.)种仁的化学成分及其活性,从其75%甲醇水提取物中分离鉴定了12个化合物,经理化性质和波谱数据分析,分别鉴定为:Oxazolidine-2-thione(1)、Indazole(2)、1H-indole-3-carboxaldehyde(3)、Vanillic acid(4)、β-Hydroxypropiovanillone(5)、Tyrosol(6)、Uracil(7)、Ethyl-β-D-fructofuranoside(8)、Adenine nucleoside(9)、Uridine(10)、β-D-psicofuranosyluracil(11)、3β-Hydroxystigmast-5-en-7-one(12).其中,化合物2-3,6,8,9-12为首次从马槟榔种仁中分离得到.

In order to further study the chemical constituents of Capparis masaikai Lévl. kernels, twelve compounds were isolated from 75% methanol extract of the kernels. By physicochemical and spectral data anylasis, they were identified as ： Oxazolidine - 2 - thione （ 1 ）, Indazole （2）, 1H - indole - 3 - carboxaldehyde （3）, Adenine nucle- oside （4）, Vanillic acid （5）,β- Hydroxypropiovanillone （6）, Tyrosol （7）, Ethyl- β- D -fructofuranoside （8）, β - D - psicofuranosyluracil （ 9 ）, Uracil （ 10 ）, Uridine （ 11 ）, 3β - Hydroxystigmast - 5 - en - 7 - one （12）. Compounds 2 -3, 6, 8, 9 -12 are isolated from the kernel of Capparis masaikai Lévl. for the first time.