余甘子化学成分研究

Chemical constituents of Phyllanthus emblica and its anti-inflammation activities

目的研究药食两用的中药余甘子Phyllanthus emblica的化学成分,并评价其抗炎活性。方法利用硅胶柱色谱、ODS柱色谱、SephadexLH-20柱色谱和半制备HPLC以及重结晶方法对余甘子50%乙醇提取物的醋酸乙酯部位进行分离纯化;通过化合物的物理化学性质及其波谱数据等进行结构鉴定;最后利用脂多糖(LPS)诱导的小鼠巨噬细胞RAW264.7炎症反应模型,探究余甘子中含量高的化合物对NO、白细胞介素-6(IL-6)、肿瘤坏死因子-α(TNF-α)、单核细胞趋化蛋白-1(MCP-1)等炎症因子的影响,以评价其抗炎活性。结果从余甘子中分离得到14个化合物,分别鉴定为异香草酸(1)、反式肉桂酸(2)、对羟基苯甲醛(3)、松柏醛(4)、槲皮素(5)、山柰酚-3-O-α-L-鼠李糖(6)、柚皮素(7)、2-羟基-3-苯基丙酸甲酯(8)、对苯二酚(9)、杨梅素(10)、2-呋喃甲酸(11)、没食子酸甲酯(12)、原儿茶酸(13)、没食子酸(14)。对含量较高的没食子酸、没食子酸甲酯和槲皮素3个化合物展开抗炎活性研究,结果表明没食子酸和没食子酸甲酯均能不同程度抑制各类炎症因子;槲皮素对炎症因子TNF-α和IL-6无显著抑制作用。结论化合物1、3、4、8~11和13均为首次从该植物中分离得到。余甘子的抗炎作用可能与其酚酸类化合物相关。

Objective To study the chemical constituents and its anti-inflammtory activity effect of Phyllanthus emblica.Methods The chemical constituents of P.emblica were isolated and purified by silica gel column chromatography,ODS column chromatography,Sephadex LH-20 column chromatography,semi-preparative high-performance liquid chromatography and recrystallization method.Through their spectra data,physical and chemical properties analysis,the structures of those compounds with high content were identified.LPS-induced RAW264.7 inflammatory cell model was established to evaluate the effect of compounds in P.emblica on proinflammatory factors(NO,IL-6,TNF-α,and MCP-1)of RAW264.7 inflammatory cells.Results Totally,14 compounds were isolated from P.emblica.and idetified as isovanillic acid(1),trans-cinnamic acid(2),p-hydroxybenzaldehyde(3),coniferyl aldehyde(4),quercetin(5),kaempferol-3-O-α-L-rhamnose(6),naringenin(7),2-hydroxy-3-methyl phenylpropiolate(8),hydroquinone(9),myricetin(10),2-furoic acid(11),methyl gallate(12),protocatechuic acid(13),gallic acid(14).The experiment of anti-inflammatroy effects showed that those compounds had different inhibitory effects on the production of inflammatory factors NO,IL-6,TNF-αand MCP-1.Conclusion Compounds 1,3,4,8-11 and 13 are isolated from P emblica for the first time.The anti-inflammatory effect of P.emblica is related to its phenolic acids.