广东凉茶颗粒中芳香酚酸类化学成分研究

摘要

In order to analyze chemical constituents and quality standard of Guangdong Liangcha , seven phenolic acid compounds were isolated .Their structures were determined to be chlorogenic acid (1), E-p-coumatic acid (2), caffeic acid (3), p-hydroxybenzoic acid (4), protocatechuric acid (5), proto-catechuic acid methyl ester ( 6 ) , gallic acid ( 7 ) according to the physical methods and spectroscopy . Compounds 1, 3 and 5 were firstly obtained from Guangdong Liangcha .Six chromatographic peaks of the fingerprint of Guangdong Liangcha were assigned by the HPLC-MSn method.%为进一步阐明广东凉茶颗粒的物质基础和质量标准，继续对其颗粒剂的化学成分进行研究。从其甲醇提取物中分离得到7个化合物，采用波谱分析和物理常数对照等方法确定其结构分别为：绿原酸（1）、反式-对香豆酸（2）、咖啡酸（3）、对羟基苯甲酸（4）、原儿茶酸（5）、原儿茶酸甲酯（6）、没食子酸（7），所有化合物均为芳香酚酸类成分，1、3、5首次从广东凉茶颗粒中分离得到。并采用HPLC-MSn 技术对已建立的广东凉茶颗粒LC-MSn 指纹图谱进行色谱峰指认，化合物1，2，3，4，5，7均在其指纹图谱中得以确认。