苍耳子中咖啡酰奎宁酸类化学成分的研究

Study on the Chemical Constituents of Caffeoylquinic Acid in Xanthii Fructus

目的研究苍耳子中的化学成分。方法采用硅胶柱色谱、ODS反相柱色谱、Sephadex LH-20、MCI gel CHP 20P和HPLC等色谱方法进行分离纯化,并结合质谱与现代波谱学技术鉴定化合物结构。结果从苍耳子70%乙醇提取物中乙酸乙酯萃取部位分离得到10个化合物,分别鉴定为咖啡酸(1)、咖啡酸甲酯(2)、咖啡酸乙酯(3)、5-O-咖啡酰基奎宁酸(4)、5-O-咖啡酰基奎宁酸甲酯(5)、3-O-咖啡酰基奎宁酸甲酯(6)、1,5-O-二咖啡酰基奎宁酸(7)、3,5-O-二咖啡酰基奎宁酸(8)、3,5-O-二咖啡酰基奎宁酸甲酯(9),3,4-O-二咖啡酰基奎宁酸甲酯(10)。结论本实验所测定数据与文献报道的基本一致。

Objective To study the chemical constituents in Cang’erzi(Xanthii Fructus). Methods The compounds were isolated and purified by silica gel column chromatography, ODS reversed-phase column chromatography, Sephadex LH-20, MCI gel CHP 20 P and HPLC methods. The structures of the compounds were identified by mass spectrometry and spectral analysis methods. Results Ten compounds were isolated from the ethyl acetate extract of 70% ethanol extract of Xanthii Fructus, which were identified as caffeic acid(1), caffeic acid methyl ester(2), caffeic acid ethyl ester(3), 5-O-caffeoylquinic acid(4), 5-O-caffeoylquinic acid methyl ester(5), 3-O-caffeoylquinic acid methyl ester(6), 1,5-di-O-caffeoylquinic acid(7), 3,5-di-O-caffeoylquinic acid(8), 3,5-di-O-caffeoylquinic acid methyl ester(9), 3,4-di-O-caffeoylquinic acid methyl ester(10). Conclusion The chemical constituents measured in this experiment are basically consistent with those reported in the literature.