异株荨麻果化学成分研究

Chemical constituents from Urtica dioica fruits

采用硅胶柱色谱、制备HPLC、NMR、HR-MS等方法,首次对异株荨麻果实的化学成分进行了研究。结果从中分离鉴定了21个成分:7R,8S,8′R-橄榄脂素(1)、油酸(2)、α-亚油酸(3)、棕榈酸(4)、棕榈酸甲酯(5)、α-亚麻酸(6)、α-亚麻酸甲酯(7)、5-O-咖啡酰基莽草酸(8)、香草酸(9)、对香豆酸(10)、5-O-对香豆酰基莽草酸(11)、肉桂酸(12)、奎宁酸(13)、莽草酸(14)、咖啡酸乙酯(15)、阿魏酸松柏酯(16)、阿魏酸(17)、咖啡酸(18)、绿原酸(19)、松脂酚(20)、槲皮素(21)。其中,化合物1为新化合物,化合物2~16均为首次从异株荨麻中分离得到。

The chemical constituents in Urtica dioica fruits were investigated by silica gel chromatography,preparative HPLC,NMR,and HR-MS for the first time.As a result,21 compounds were isolated from the fruits of U.dioica and identified 7R,8S,8′R-olivil(1),oleic acid(2),α-linoleic acid(3),palmic acid(4),methyl palmitate(5),α-linolenic acid(6),α-linolenic acid methyl ester(7),5-O-caffeoyl-shikimic acid(8),vanillic acid(9),p-coumaric acid(10),5-O-p-coumaroylshikimic acid(11),cinnamic acid(12),quinic acid(13),shikimic acid(14),ethyl caffeate(15),coniferyl ferulate(16),ferulic acid(17),caffeic acid(18),chlorogenic acid(19),pinoresinol(20),and quercetin(21).Compound 1 was a new compound and compounds 2-16 were isolated from U.dioica for the first time.