刺梨的化学成分鉴定及其抗菌活性

Identification of Chemical Constituents of Rosa roxbunghii and Their Antibacterial Activities

为刺梨资源的开发利用提供参考,采用正相硅胶柱层析,反相制备液相色谱等分离方法对贵州新鲜刺梨的化学成分进行分离,对分离出的化合物用刃天青96孔板微量稀释法测定最低抑菌浓度(MIC)。结果表明:贵州新鲜刺梨含有7种化合物,通过波谱数据分别鉴定为蔷薇酸(Euscaphic acid,化合物1)、1 α,2β,3β,19α-tetrahydroxyurs-12-en-28-oic acid(化合物2)、2 α,3 α,19 α-trihydroxy-olean-12-en-28-oic acid-28- O-β-D-glucopyranoside(化合物3)、刺梨苷(aiiichigeside F1,化合物4)、野蔷薇苷(Rosamultin,化合物5)、potentilanoside B(化合物6)、β-谷甾醇(化合物7)。其中,化合物2、化合物6为首次从刺梨中分离得到。化合物 3~6的最低抑菌浓度在31.3~250 μg/mL,具有一定的抗菌活性。

To provide a reference for the development and utilization of Rosa roxbunghii resources, the chemical constituents of Guizhou fresh R. roxbunghii were separated by positive phase silica gel column chromatography and reverse-phase preparation liquid chromatography. The minimum inhibitory concentration (MIC) was determined by resazurin microdilution(96-well plate) assay.Results: There were seven kinds of compounds in R. roxbunghii , which were identified as euscaphic acid(compound 1), 1 α,2β,3β,19α-tetrahydroxyurs-12-en-28-oic acid(compound 2), 2 α,3α,19α-trihydroxy-olean-12-en-28-oic acid-28-O-β-D-glucopyranoside(compound 3), aiiichigeside F1(compound 4),Rosamultin(compound 5),potentilanoside B(compound 6),β-sitosterol(compound 7).Among them, compound 2 and 6 were isolated from R. roxbunghii for the first time. The minimum inhibitory concentration of compounds 3 to 6 is in the range of 31.3 to 250 μg/mL, and has certain antibacterial activity.