苍耳子中咖啡酰奎宁酸类化学成分的研究

摘要

Objective To study the chemical constituents in Cang'erzi (Xanthii Fructus).Methods The compounds were isolated and purified by silica gel column chromatography, ODS reversed-phase column chromatography, Sephadex LH-20, MCI gel CHP 20P and HPLC methods.The structures of the compounds were identified by mass spectrometry and spectral analysis methods.Results Ten compounds were isolated from the ethyl acetate extract of 70％ethanol extract of Xanthii Fructus, which were identified as caffeic acid (1), caffeic acid methyl ester (2), caffeic acid ethyl ester (3), 5-O-caffeoylquinic acid (4), 5-O-caffeoylquinic acid methyl ester (5), 3-O-caffeoylquinic acid methyl ester (6), 1, 5-di-O-caffeoylquinic acid (7), 3, 5-di-O-caffeoylquinic acid (8), 3, 5-di-O-caffeoylquinic acid methyl ester (9), 3, 4-di-O-caffeoylquinic acid methyl ester (10).Conclusion The chemical constituents measured in this experiment are basically consistent with those reported in the literature.%目的研究苍耳子中的化学成分.方法采用硅胶柱色谱、ODS反相柱色谱、Sephadex LH-20、MCI gel CHP 20P和HPLC等色谱方法进行分离纯化,并结合质谱与现代波谱学技术鉴定化合物结构.结果从苍耳子70％乙醇提取物中乙酸乙酯萃取部位分离得到10个化合物,分别鉴定为咖啡酸(1)、咖啡酸甲酯(2)、咖啡酸乙酯(3)、5-O-咖啡酰基奎宁酸(4)、5-O-咖啡酰基奎宁酸甲酯(5)、3-O-咖啡酰基奎宁酸甲酯(6)、1,5-O-二咖啡酰基奎宁酸(7)、3,5-O-二咖啡酰基奎宁酸(8)、3,5-O-二咖啡酰基奎宁酸甲酯(9),3,4-O-二咖啡酰基奎宁酸甲酯(10).结论本实验所测定数据与文献报道的基本一致.