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目的:研究炒决明子Cassia obtusifolia的化学成分,为阐明炒制前后的成分变化提供依据。方法:利用硅胶柱色谱分离,根据化合物的谱学数据和化学性质鉴定其结构。结果:从炒决明子的乙醇提取物中分离得到7个化合物,分别鉴定为大黄酚(chrysophanol,1)、大黄素甲醚(physcion,2)、8-甲氧基大黄酚(8-methoxylchrysophanol,3)、β-谷甾醇(β-sitosterol,4)、大黄素(emodin,5)、钝叶决明素(obtusin,6)及钝叶素-2-O-β-D-(6′-O-乙酰基)吡喃葡萄糖苷(obtusifolin-2-O-β-D-(6′-O-acetyl)glucopyranside,7)。结论:以上化合物均为首次从炒决明子中分离得到,化合物7为新化合物。
Objective: To study the chemical constituents of cassia obtusifolia in order to clarify the composition changes before and after the frying. Methods: Silica gel column chromatography was used to identify the structure of the compounds based on their spectral data and chemical properties. Results: Seven compounds were isolated from the ethanol extract of cassia seed, identified as chrysophanol (1), physcion (2), 8-methoxylchrysophanol , Β-sitosterol (4), emodin (5), obtusin (6), and desmopressin-2-O-β-D- - acetyl) glucopyranoside (obtusifolin-2-O-β-D- (6’-O-acetyl) glucopyranside, 7). Conclusion: The above compounds were isolated from the seeds of Sophora japonica for the first time, and compound 7 is a new compound.