油茶果壳化学成分研究

Chemical Constituents from the Fruit Shell of Camellia oleifera

为了解油茶(Camellia oleifera Abel.)果壳中的化学成分,从其95%乙醇提取物中分离得到10个化合物。经波谱数据分析分别鉴定为:3α-菠菜甾醇(1)、麦角甾-4,6,8(14),22-四烯-3-酮(2)、(R)-de-O-metillasiodiplodin(3)、4′,5,7-三羟基二氢黄酮(4)、大黄素(5)、6-乙基-5-羟基-2,7-二甲氧基-1,4-萘醌(6)、ω-羟基大黄素(7)、macrophorin A(8)、negunfurol(9)、1-(3′,5′-二甲氧基)苯基-2-(4″-羟基)苯基乙烷(10)。化合物1~9为首次从油茶中分离得到,化合物2、3、5~9为首次从山茶属植物中分离得到。

To study the chemical constituents of Camellia oleifera (Abel.), ten compounds were isolated from the 95% ethanol extract. On the basis of spectral data, their structures were identified as 3α-spinasterol (1),ergosta-4,6,8(14),22-tetraen-3-one (2), (R)-de-O-metillasiodiplodin (3), 4′,5,7-trihydroxyflavanone (4), emodin (5),6-ethyl-5-hydroxy-2,7-dimethoxy-1,4-naphthoquinone (6), ω-hydroxyemodin (7), macrophorin A (8), negunfurol(9), 1-(3′,5′-dimethoxy)-phenyl-2-(4″-hydroxy) phenylethane (10). Compounds 1-9 were obtained from this species for the first time, and compounds 2, 3, 5-9 were obtained from the genus Camellia for the first time.