紫芦笋的化学成分研究

Studies on the chemical constituents from Asparagus officinalis

采用硅胶柱色谱、Sephadex LH-20凝胶柱色谱、(半)制备型HPLC等方法从紫芦笋中分离纯化得到了7个化合物,通过波谱学数据分析等方法鉴定为:1-methoxy-4-[5-(4-methoxyphenoxy)-3-penten-1-ynyl]benzene(1)、benzylβ-D-glucopyranoside(2)、5-(β-D-glucopyranosyloxy)-2-hydroxy benzoic acid methyl ester(3)、20-hydroxyecdysone(4)、methyl-2-O-β-glucopyranosylbenzoate(5)、syringaresinol-O-β-D-glucopyranoside(6)、integristerone A(7).其中化合物2~7均为首次从该植物中分离得到.

By using gel column chromatography,Sephadex LH-20 and( semi-) preparative HPLC,7 compounds were isolated from Asparagus officinalis. The compounds were determined to be 1-methoxy-4-[5-( 4-methoxyphenoxy)-3-penten-1-ynyl]benzene( 1),benzyl β-D-glucopyranoside( 2),5-( β-D-glucopyranosyloxy)-2-hydroxy benzoic acid methyl ester( 3),20-hydroxyecdysone( 4),methyl-2-O-β-glucopyranosylbenzoate( 5),syringaresinol-O-β-D-glucopyranoside( 6),integristerone A( 7). Compounds 2-7 were isolated from the plant for the first time.